Meringues

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Making 'meringues' has never been my strong suit... its always been a yolk contamination issue or I over beat and break the whites. dont forget under/over baking them etc... They're tricky little buggers. After countless trials and errors over the years, I finally got my touch with this recipe & was happy when I got the OK to make them for the Ely Art Walk open house this weekend... You can really alter this as a base and make any flavor combo you like:

vanilla/raspberry/cherry/orange/mint-chocolate, or exchange the cocoa powder for all powdered sugar and make plain vanilla, etc... you can also add food coloring too- have fun!

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*Preheat oven to 300 degrees*

2c confectioner's sugar

1/2 c. cocoa powder (or powdered sugar, if making vanilla etc)

2 T cornstarch

8 large egg whites, at room temp

1/2 t. cream of tartar

1 c granulated sugar

1 t vanilla, mint, any flavor extract...

luster dust or melted chocolate, etc for decorating- optional...

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Sift together the first 3 ingredients. Set aside.

Beat the egg whites on medium speed until soft peaks form, about 4 minutes. Add granulated sugar, one tablespoon at a a time until incorporated. Beat on high until stiff, shiny peaks form. Add extract and food coloring, if using.

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Gently fold the powdered sugar mix into the meringue. Fill 16" disposable frosting bag with meringue batter. (Use whichever shape/size tip you like, I used a plain one)

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((this is what my arm felt like after doing 200 little blobs!))

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Pipe the batter on to parchment-lined cookie sheets, about 1" apart. Bake 8 minutes and then reduce oven temp to 200 degrees. Bake 1 hour further. Let cool 1 hour more.

Decorate or leave plain. Eat alone or use in a fruit trifle   :)

 

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ENJOY!