These meringues are simply the best and most delicious you will ever taste. They can be made with either a cream or chocolate base, so they’re perfect for any occasion.
Snow peaks are a type of meringue that is made with stiff peaks. They are often used in desserts.
Mmmmeringues. It’s very snowy. It’s all white. So tidy. It’s a perfect match for the tremendous quantities of snowfall that Boston is getting right now. While I was working at the bakery (the bakery? ), Rebe created them. What kind of bakery is it? Yes, I now work here, and it’s fantastic), and I couldn’t help but picture them for you. Serve with a dollop of whipped cream on top, or serve with berries for a delicious touch. The surface of these meringues is rigid, but the center is a soft, sweet cloud. It’s pure ecstasy.
This recipe makes 16 meringues.
To make the meringues, combine the following ingredients in a mixing bowl.
1 cup sugar (granulated) 1 cup sugar (confectioner’s) 6 beaten egg whites 1 teaspoon extract de vanille a quarter teaspoon of cream of tartar
Preheat the oven to 225 degrees Fahrenheit. Use tin foil or wax paper to line a baking pan. Combine the two sugars in a small bowl. Whip the egg whites, vanilla extract, and cream of tartar in a medium-sized mixing dish with an electric mixer until soft and frothy. Next, add one spoonful of the sugar mixture at a time, pounding constantly. 5 minutes, or until the meringue retains extremely firm peaks when you remove the mixer.
Draw sixteen 2 1/4 inch (diameter) circles on the foil or wax paper using a pencil. If you don’t have a piping bag with a 1/4 tip, a Ziplock bag will do! Make swirls of meringue by cutting a small slit in the meringue. Pipe a spreading spiral of meringue from the center of each circle until it reaches the pencil mark. Continue to pipe the swirl upwards, forming a 1 1/2-inch-tall peak out of the meringue.
Preheat oven to 200°F and bake for 2 hours. Remove one of the meringues from the oven and set aside for 2 minutes to test. Check to see whether the meringue is firm on the exterior by breaking it open. On the interior, the meringue should have a firm outer shell and a wonderful mousey cloud of sweetness. Voilà!
The Joy Of Cooking provided the inspiration for this recipe.
Frequently Asked Questions
How do I get my meringue to peak?
A: First, make sure your egg whites are at room temperature. If they are not, youll get a denser meringue that wont rise as much. Second, use the whisk attachment of an electric stand mixer to whip them until stiff peaks form when you lift up on the beater.
Why did my meringues go chewy?
A: Meringues are a kind of sponge cake. They get chewy when they absorb too much moisture from the air and humidity in your kitchen. Try to make sure that there is no excess moisture around before baking them, or try using an oven with lower temperature settings for longer times if you need to prevent this from happening.
Why do my meringues not stay white?
A: Meringues are a delicate, quick-cooking dessert that require precision in their preparation. An undercooked meringue will not stay white; it turns yellow/brown and the taste is affected too. Overcooking can cause them to become overdone or dry out completely.
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