Meringue

Posted by on May 25, 2015 in Desserts | 1 comment

 

 

Think about it.  How could we live without eggs? The utmost of harmony in the universe begins with eggs.  Early poached, late omelette or slow-baked balloons for dessert merely unravels the possibilities.

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Baked meringue-- sweet, crisp and soft centered is a wondrous vessel.

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Let egg whites stand for 30 minutes before beating with vanilla and cream of tartar

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until soft peaks appear.

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Then, add sugar, spoonful by spoonful

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and beat to glossy stiff peaks.

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Dollop whites onto a baking sheet;  shape, and bake.

Meringue nests become sweet pillows;

cups to fill or layers to behold.

Bake these today and mound on…

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There is no way you can mess this up.

Meringue

Ingredients

  • 3 extra large egg whites
  • 1/4 teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ¾ cup of sugar

Instructions

  1. Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until soft peaks form (about 2 minutes). Gradually beat in sugar a spoonful at a time on high speed until stiff glossy peaks form and the sugar is dissolved (another 1-2 minutes).
  2. Drop 8 mounds of meringue onto parchment lined baking sheet. Shape into cups with the back of a spoon. Bake at 200 degrees F. for 45 minutes to an hour or until set and dry. Turn the oven off and let the meringues set in the oven for 1 more hour.
  3. Cool and store in airtight container (the shells are fragile) until ready to fill with berries, and cream or crumble into layered parfaits.
http://cococooks.net/meringue/

 

 

One Comment

  1. 5-28-2015

    Peggy served us this dessert treat, and as pretty as it is, it tasted even better. Memorable!

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