There were always meringues at any given local bakery in Australia, along with other usual fare. Crunchy, sweet, a little chewy in the middle, a few happy little sprinkles on top. Very light, void of fat...
...ok, void of real nutrients too, but not really the point here huh.
...and perfect for a summer day, or a kids birthday party.
Meringue is wonderfully versatile, and can be used as a base for more eleborate desserts, served with ice cream or simply eaten as they are. And of course, they are perfect for Christmas. You can add coloring and/or flavoring. As mentioned, in Australia, they always have little colored sprinkles, so feel free to add them to the top before baking.
Preheat oven to 250F or 120c.
You'll need:
Ziploc bag with a corner cut off, or piping bag, large coupler and tip. I like the star tip. Cooking parchment paper or 'greaseproof' paper
2 egg whites
1/2 cup of sugar (castor sugar, 'berry sugar' or superfine sugar if you have it),
2 pinches of Cream of Tartar (available in the spice aisle)
and a dash of vanilla or other flavoring.
Beat egg white and cream of tartar in an electric mixer until very stiff, then gradually add sugar.
Tip: is not to add a whole lot at one time, add in 1/4 amounts, reduce the speed while adding.
Scrape sides and bottom after each addition, and beat until a good portion of the sugar has dissolved. If you have superfine or castor sugar, you should be able to get almost all of the sugar dissolved.
Keep going until all the sugar has been added, and it will resemble this:
Fill the prepared bag with the meringue, and pipe onto a tray lined with cooking parchment (or greaseproof) paper. You can make these large or small. Its entirely up to you. They will expand a little while cooking, but not much. I made smaller ones here (about 2" diameter), but my girls like larger ones (3" diameter)
Place tray in oven and bake for about 35-40 minutes. Meringues should release easily from the paper when they are done. They are fragile, so be careful not to squeeze them too hard. Though I can totally understand if you do. Ooops, it broke, I better eat it....
Let them cool on a rack, and then enjoy, or keep in an airtight container for up to a week.
see ya later,
Helen























