Easter is one of my favorite holidays. This is probably because I get to see lots family but also because I’m fond of all the sweets. I wanted to make something that is in the spirit of Easter. So I did some research and found a meringue recipe online. It is a family style recipe but I think it is a good one. Most of my family thinks that they are a bit sweet but I think they are fine the way they are. Happy (almost) Easter
Choose any colors you like, but use food coloring sparingly. One drop at a time.
To make: 50 minutes
To bake: 30-35 minutes (+ 45 minutes cooling in oven)
You Will Need:
3 egg whites (medium)
3/4 cups superfine sugar
1/2 tsp cornstarch
1/2 tsp lemon juice
Food coloring — red, green, yellow. Use a toothpick to add one drop at a time.
Makes 30 meringues. Bake at 250˚
Separate the eggs. Crack the eggs over a large bowl and separate the whites from the yolks. You only need the whites.
Whisk the whites. Whisk the egg whites to stiff peaks. Be careful not to overbeat, since they will start to look lumpy — a little like cotton balls.
Whisking egg whites is easiest using an electric mixer, but try it with a hand whisk.
Add the sugar. Add 1 tsp of sugar to the egg whites; whisk. Pour in a second and continue whisking. Add remaining sugar, while whisking to stiff peaks.
Add lemon juice. Whisk in the cornstarch and lemon juice until just combined. The meringue should look smooth and glossy.
Add a little color. Divide the meringue into 3 bowls and color each one with a couple of drops of food coloring. Fold the color in using a spatula.
Make meringue swirls. Spoon the meringue into a piping bag and squeeze to make swirls onto 2 cookie sheets lined with parchment. Make each one about 1 inch across. Now bake in the oven.
Bake the meringues for 30-35 minutes, until firm on the outside. Turn off the oven and leave them for a further 45 minutes. Remove from the oven and cool.
Piping tips: To fill the piping bag stand it in a tall glass and fold the edges down over the rim. For the swirls use a 1/2 inch tip.
Serving suggestions: When the meringues are cool, sandwich them together with whipped cream or softened vanilla ice cream.
I chose to make some whipped cream also so that I could sandwich them with it.
1 cup of whipping cream
1 tablespoon confectioners sugar
1 teaspoon vanilla
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.