HAPPY 2015 ladies!!!!
I’m bringing meringues back!! Recently, on a trip to Italy (it was fabulous, I didn’t want to come home), we saw meringues in every bakery. It reminded me that when I was younger, meringues were popular. I’m not sure why they went out of vogue. They are delightful – crunchy on the outside, more dense on the inside and they melt in your mouth. AND, they are so much better for you than a cupcake! Sure, they have sugar, but hardly any fat and one satisfies a sweet tooth. Plus, they look beautiful so your guests will be moved to tears – okay maybe not moved to tears, but they will be impressed!
Below is the base recipe and then add-ins for two flavors. What’s great about the base is that it is like a blank canvas so you could add lots of great stuff like cocoa powder, chocolate chips, toffee chips, etc.
HERE’S THE VIDEO:
YOU WILL NEED:
THE BASE –
3 egg whites, cold
1 cup sugar
½ tsp vanilla
½ tsp white vinegar
SEE BELOW FOR ADD-INS
In standing mixer (you can mix by hand which is a workout), add 3 egg whites and mix on high until soft foamy peaks form, so it almost looks like frothy whipped cream. Add the sugar slowly while mixer is on medium, then the other ingredients (do not mix in nuts, fold those in at the end). Mix on high until stiff peaks form. It will be dense, sticky and glossy, almost looking like marshmallow fluff.
Drop by large spoonfuls onto baking sheets that have a Silpat or parchment paper. Do not put on naked baking sheet. They will stick!
You can also drop a large dollop of the goop onto the baking sheet and taking a spoon that has been dipped I water, press the spoon back into the meringue to make a well so it looks like a little bowl. This is great to serve with berries in them!
Bake for 22-27 minutes until firm and lightly browned – very lightly. Cool completely.
HAZELNUT CINNAMON MERINGUES:
Crush 1/3 to ½ cup of hazelnuts in a Ziploc. Roast in 400 oven for about 5-10 minutes till lightly browned but not burnt. Set aside to cool.
Add 1 tsp cinnamon when you add the sugar.
Fold in the hazelnuts at the end before you drop onto baking sheets.
Instead of 1 cup of sugar, use ½ cup regular sugar and ½ cup of tangerine or citrus flavored sugar (I got mine at Ojai Valley Inn and Spa)**
Add ½ tbsp. fresh grated lemon zest as last ingredient.
** – If you don’t have flavored sugar, just use 1 cup of regular sugar and add more citrus zest.