One Meringue, Two Meringue, Three Meringue, Four...
Meringue has always been hit or miss for me… I mean there’s nothing worse than that over beaten egg white mixture sitting on top of a lemon meringue pie at the Thanksgiving table to make you run in the opposite direction… You know what I’m talking about?... It looks and tastes like dried out foam…. Yuck!
The Meringue Girls, however, are doing their part to change our attitude... and it’s working. Find them on instagram @meringuegirls or meringuegirls.co.uk. You’ve got to check out these beauties! Little drops of fluffy goodness in every color and flavor you can imagine… and I can't eat just one. In fact, I think I've eaten basically an entire batch this week by myself.
These cookies are perfect to eat on their own, to top a cake with, or you can even make bigger versions (known as pavlovas) that you can spoon fruits and cream over….
I’ve been wanting to test out some recipes to add to my cannon for a while and since they’re a fairly easy concoction I finally took a couple of stabs at it this week. They can be a little finicky, but with the right attention and process you can whip some up in just a few minutes.
The recipe is pretty simple… one parts egg white to two parts sugar…. Some #Kitchentips to watch out for:
- You’ve got to start with a clean bowl. I’ve mentioned this in my previous post, but whenever you’re looking to whip egg whites you cannot have ANY grease residue on the bowl or the mixer… this includes egg yolk. Your egg whites just simply won’t grow to full volume. Worst case scenario, you’ll be whipping a soupy mess with no result.
- Don’t over mix your egg whites. As soon as they reach stiff peaks… chill out!
- I use a silpat sheet on a sheet pan to bakes these cookies. I get a better result with less of a chance of browning on the bottom of the cookie.
- After you’re done baking them, I let them cool right in the oven. If you take them out too quickly they can distort in a funky way that leaves them looking rippled and not as smooth.
- 3 egg whites
- ¾ cup, sugar
- 1 tsp, vanilla
- food coloring (optional)
- Preheat your oven to 200F.
- Start by combining your egg whites and sugar in the bowl of a stand mixer.
- Place the bowl over a double boiler on medium-low heat (just a pot of simmering water on the stove) and begin whisking by hand until the sugar has dissolved and the mixture is just slightly warmed.
- Move the bowl to your mixer and begin beating on low for a few seconds until suds start to form around the edge. Gradually increase the speed until you’ve reached medium-high.
- Beat on medium-high until stiff peaks have formed. Then, TURN OFF YOUR MIXER!
- Add your vanilla and beat for just a few seconds more to incorporate.
- Transfer your mixture to a piping bag and cut the end about an inch or so from the tip. You can choose the size kisses you’d like! If you’d like to add stripes of color, you’ll need to paint a couple of lines of food coloring up the side of the piping bag before transferring your meringue to the bag.
- Pipe your kisses about an inch apart on a silpat sheet placed on a baking sheet.
- Bake your meringues at 200F for about an hour-an hour and a half.
- Turn the oven off and let the meringues cool before removing.
- You’ll want to store these babes in an airtight container so they don’t get stale too quick.
I’ll be daydreaming about these ones for a while. Stick around to see what I do with meringue next…