I posted about custard not long ago and discussed how I was looking for recipes to use all the fresh farm eggs I have on hand. Since custard uses more yolks than whites, I decided to make some little bite size meringue cookies with the leftover whites. These are so simple to make and best of all, low in cholesterol (to make up for the rich custard!!)These can be simply spooned onto a silpat or parchment lined baking sheet or as I did, pipe them decoratively onto the sheet. I learned by watching Martha Stewart that the easiest way to fill a big pastry bag is to put it into a large glass and fill it up. This keeps the bag stable and there isn't filling all over the place. It's a great tip.
Another good thing to do with meringue is to pipe it into the shape of a round hollowed out shell and when done, fill the shell with fresh berries and a dollop of whipped cream. This is an elegant, yet easy dessert too.
Another good thing to do with meringue is to pipe it into the shape of a round hollowed out shell and when done, fill the shell with fresh berries and a dollop of whipped cream. This is an elegant, yet easy dessert too.Meringue Cookies
4 egg whites at room temperature
1/4 tsp cream of tartar
pinch of kosher salt
1 cup superfine granulated sugar, divided
1/2 tsp vanilla extract
Preheat oven to 200 deg F. Line 2 baking sheets with parchment and set aside.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully, by hand, fold the remaining 1/3 cup of sugar into the meringue. With a large star-shaped pastry tip, pipe approximately 2 inch cookies onto prepared cookie sheet.
Bake for 2 hours or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Store in an airtight container.
Bake for 2 hours or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight. Store in an airtight container.
Your top shot really shows off their light color. :>)
ReplyDeleteMy Fran likes to make meringues - something I'd never given a thought to. Once she decided to try a short-cut by using one of the dry egg white mixes. Nasty little after taste was the result. Nothing like fresh ingredients for good results!
Well, I've conquered my ignorance of working with puff pastry and made my first homemade jam. Meringues are next on my list-- I have a fear of piping and pastry bags. You've given me the confidence to try this, because I loooooooove meringue. Great tutorial and photos!
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