Meringue: easy, pretty AND yummy!

May 2, 2012 § Leave a comment

When you bake (or cook) a lot, you often end up with some unused ingredient, a little bit of extra dough or some I-don’t-want-to-waste-it leftover…At the top of this unfortunate list: egg whites. So many recipes call for extra yolks that we often end up with quite a few useless egg whites…but fear not:  they keep very well in the fridge; they even need to be aged at room temperature to make perfect macarons and of course they are the basic and main ingredients in meringues. So when SWEETTABLESCAPES has an overflowing bowl of egg whites, we whip up a few of these airy and oh-so-sweet confections. They keep forever (almost) and look so pretty on a dessert table. They also are perfect for a gluten-free diet or Passover…

If you’ve seen this month’s issue of Martha Stewart Magazine, you must be drooling over the gorgeous little meringue swirls they created. If it does take a bit of time to bake, meringue is an easy recipe for a tasty and eye-pleasing result.

Ingredients

  • 3 large egg whites, room temperature
  • 3/4 cup sugar
  • 1/2 vanilla bean, seeds scraped
  • Large pinch of salt
  • Large pinch of cream of tartar
  • 1 teaspoon finely grated fresh orange zest
  • Gel-paste food coloring, in orange

Directions

  1. Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
  2. Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
  3. Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don’t need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
  4. Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.

We just made our own…

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