Friday, December 5, 2014


adapted from  :

Ingredients :

   2  egg  whites
1/8  tsp  salt
1/8  tsp  cream of tartar
   1  tsp  vanilla extract
3/4  cup  white granulated sugar
   1  cup  semisweet chocolate chips  (I omit)
Food colouring of your choice

Method :

1.  Preheat oven to 300'F/150'C.  To prevent burning, you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.

2.  Beat egg whites, salt, cream of tartar and vanilla extract until very firm.  Gradually add sugar and mix until stiff and glossy peaks form.   Fold in chocolate chips (if using).

3.  Using a small paintbrush, paint 3 vertical stripes of food colouring inside a pastry bag fitted with a round tip (or Ateco #805).  Fill the bag with meringue and pipe circular shapes 2 inches apart (they don't need to be perfect rounds) on 2 parchment-lined baking sheets.

4.  Bake meringues until crisp on the outside but still soft inside about 1 hour 15 minutes.  Let cool completely on a wire rack before storing in an airtight container.

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