Saturday, February 28, 2009

from the archives.

I had a craving for merangues today.
But, it was humid outside-- and cloudy. So I just looked at my old photos and dreamed.

Remember, you can't go wrong with stiff peaks.
And, this kitchen is not equipped with the fancy-schmanchy. I just piped these babies out with a ziploc and one of my cookie press tips. The three hour wait in the oven is the hardest part!
Magic Meringues
-3 egg whites at room temp.
-1/4 t cream of tartar
-3/4 C sugar
-1 t vanilla
Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, tin foil, or silpats. Beat egg whites on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar beating until stiff peaks form. Mix in extract and food coloring (if desired)..Spoon meringue into pastry bag. Pipe desired shapes. Bake for 3 hours or until dry and crisp. Cool on baking sheets. Store in airtight container at room temperature. Can be made the day ahead.


Linda Goossen said...

But if they are made the day ahead, you will have to redo them the day of! Who can resist them?

They look lovely!

Blissful Babe said...

I love meringues.
And I love your new header!

Cindy said...

For some reason, I'm just not that into meringue. But yours look yummy.

the duchess said...

I watched Giada make the yummiest giant mocha mini choc chip ones the other day (for her picnic lunch while watching polo). Mmmm...what a sweet life.

Simply Me... said...

Miss Em, you read my mined I just got my new kitchenaid mixer and wanted to make these! and bam there they are THank You! do you still have you cooking blog? Have a wonderful Sunday...

big hugs~

Loni said...

I add pepermint extract to these and I am truly in heaven. Although I haven't tried Giada's giant mocha mini choc chip ones. Yumm!

Dawn said...

Is it really that easy? Would I have better odds without humidity here in bone dry az? I've gotta try that. I would forget about it in the oven though! 3 hours?!