Wednesday, May 22, 2013

Meringues


Meringues

3 large egg whites at room temp
¼ teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract

Separate eggs, one at a time into a small bowl making sure there is NO trace of egg yolk in the white.  If there is you must discard the egg white and start over.  If it is ok then dump it into a medium bowl.   After you have been successful with all 3 you can add the cream of tartar and beat on medium high speed until soft peaks form.  Slowly add sugar about 1 tablespoon at a time until all of the sugar has been added.  Continue beating until the whites are stiff and glossy. Add vanilla and beat just 30 more seconds.

Preheat oven to 200 degrees.  Line two large baking sheets with parchment paper.   Fill frosting bag fitted with a large frosting tip of your choice with meringue.  Pipe meringue onto parchment in 1-1/2 inch cookies.  They won’t expand much so you can put them as close as 1/2”.  Sprinkle on crush almonds or finely chopped walnuts. Bake for 1-1/2 hours until dry and crisp.  Cool.  Keep in airtight container.  

Try to use them within a day or so if you can as they will soak up any humidity around them and become sticky.  If they do you can sprinkle powdered sugar on the serving dish before you place them and sprinkle a little more on top.  Even if they aren't sticky that makes a pretty presentation.  

These simply melt in your mouth!!

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