Mmmmeringues. So snowy. So white. So clean. So complementary to the massive amounts of snowfall Boston is experiencing. Rebe made
Mmmmeringues. So snowy. So white. So clean. So complementary to the massive amounts of snowfall Boston is experiencing. Rebe made these yesterday while I was working at the bakery (The bakery? What bakery? Yeah, I work here now, it’s awesome), and I couldn’t resist photographing them for you all. Top them off with a lovely dollop of whipped cream, or serve with berries for a fruity twist. These meringues are hard on the outside, but the inside is made up of a soft, sugary cloud. It’s bliss.
For the meringues:
1 cup granulated sugar
1 cup confectioner’s sugar
6 egg whites
1 teaspoon vanilla extract
3/4 teaspoon cream of tartar
Preheat the oven to 225°F. Line a baking sheet with tin foil or wax paper. In a small bowl, combine the two sugars. In a medium-sized bowl, using an electric mixer, whip the egg whites, vanilla extract, and cream of tartar until soft and foamy. Next, add one tablespoon at a time of the sugar mixture, beating continuously. Beat about 5 minutes, until when you pull the mixer out, the meringue holds very stiff peaks.
Using a pencil, draw sixteen 2 1/4 inch (diameter) circles on the foil or wax paper. In a piping bag with a 1/4 tip (if you don’t have one, a Ziplock will do just fine! just cut a tiny slit), create swirls of meringue. Start in the center of each circle, pipe a widening spiral of meringue until each circle hits the pencil mark. Continue to pipe the swirl upwards, building the meringue into a peak, about 1 1/2 inches tall.
Bake for 2 hours. To test, remove one of the meringues from the oven and let it cool for 2 minutes. Break open the meringue to see if it’s hard on the outside. The meringue should have a hard outer shell and a nice mousey cloud of goodness on the inside. Voilà!
Recipe taken from the Joy Of Cooking.
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