Sunday, July 15, 2012


I tried to make meringues once in college, and they were terrible. Not these! When piped into 1-2" rounds, they're light and crunchy almost all the way through, with just a tiny bit of a softer center. These will be the wedding cake toppers, without the plum jam mousse that they're shown with here.

n egg whites
n x 1/4 c white sugar
vanilla or flavorings

Preheat oven to 200F and line baking sheets with parchment. Beat egg whites until they hold medium-soft peaks, then keep beating while slowly drizzling in the sugar until very stiff. Beat small amounts of liquid flavorings, or very carefully fold in dry flavorings (do not beat in anything chunky!). Pipe the meringue onto the parchment however you like. Bake for 2 hr, then turn off the oven, open the door, and let the meringues keep drying in the oven for 2 more hours. The meringues are done when the surfaces are dry and they easily detach from the parchment. Store in a sealed container at room temperature.

No comments:

Post a Comment