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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!

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

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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