If you can beat an egg, you can make meringues. A simple but oh so sweet recipe that is enjoyed by both the young and older.
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract (optional)
- Pinch salt (optional)
- Crushed Candy Cane
- Preheat your oven to 215 F. Line a baking sheet with parchment paper and set aside.
- Begin whisking the egg whites with the whisk attachment on medium low. Be sure that the mixing bowl and whisk are free from grease and that the egg whites do not have any bits of egg yolks in them.
- Add in the cream of tartar, vanilla, and salt, if using.
- After the whites begin to foam, bump up the mixer to medium speed and gradually start adding in the sugar.
- Watch for the "soft plop" stage. The foam and air bubbles will start to tighten and the whites will become opaque. The "soft plop" stage describes eggs whites that hold onto the whisk but do not form peaks.
- Add the remaining sugar as the whites turn into "soft peaks." Continue adding in the sugar until the whites begin to form soft peaks. Here, the whites will begin to hold their shape, but will eventually slump over and melt back into the bowl.
- After the whites begin to hold their shape, bump up the mixer to medium-high until they hold firm peaks.
- Watch for the "firm peaks" stage. Firm peaks are achieved when whites hold their shape. If you pull the whisk straight out of the bowl, a peak will form. At this stage, the tip of the peak will fold back over onto itself.
- Watch for the "stiff peaks" stage. The stiff peaks stage is what we are trying to achieve. At this point, the peaks should stand up nice and straight. The whites will be glossy and smooth. If you rub a bit between your fingertips, it should feel silky (meaning the sugar has completely dissolved.)
- At this stage, you can fold in any other ingredients, if using such as chopped candy canes, nuts, chocolate, etc. with a large rubber spatula.
- Use an ice cream scoop with release handle to create mini igloo shaped servings. Alternatively use a spoon or piping bag to create any shape you desire. Sprinkle smashed candy cane on top before inserting into the oven.
- Depending on the size of your meringue, bake for about 30 minutes, or until the outside is crisp and the inside is dry yet chewy. They should feel light and hollow. When done, the meringue should easily peel off the parchment paper. Turn the oven off, crack the door open, and let the meringue cool completely in the oven.
- Assemble the cardboard bottom confection bags and write your personal holiday message onto a gift tag. Place the meringue into the bags and seal closed. Your delicious home made sweets are now ready for gifting. Happy Holidays!
Recipe Notes Storage: Baked meringue may be stored covered at room temperature for a few days. Do not refrigerate.
Recipe adapted from: thekitchn.com
Leave a comment