Posted by: Emily | December 9, 2008

Meringue mountains

I always assumed that making meringue candies would be difficult but it really wasn’t! This is definitely a new favorite. I probably didn’t make these before because you kind of need a stand mixer. I mixed them for about 10 minutes total so you’re hand would get tired with a hand mixer. I stole this recipe from food network 12 days of cookies but changed the name and wrote it myself. Is that a copyright violation? Abra?

Chocolate Dipped Meringues

4 egg whites, room temp
1 teaspoon cream of tartar
1 cup plus 2 tablespoons sugar (the recipe said to use superfine sugar but I couldn’t find that so I used regular sugar and it was fine)
1 teaspoon vanilla

Mix egg whites on medium until frothy. Add cream of tartar and mix until combined. Slowly add the sugar and vanilla while beating. Once all sugar is added, turn speed up to medium high and mix for about 6 minutes. The meringue will be firm and shiny and look like heaven!

If you have a pastry bag and tips you can make pretty little snowpeaks, but I don’t have that kind of fancy stuff so I put the meringue in a ziploc bag, cut a tip out of the bottom and squeezed it out into ugly snowpeaks while getting meringue EVERYWHERE. In my hair, all over my shirt, all over the counter. Actually, that’s what happens whenever I cook but meringue is a little stickier than most things.

Bake in a 225 degree oven for 1 hour and then turn off oven and leave them overnight.

Meringues in the oven

To dip in chocolate, melt a cup of semi-sweet chocolate chips in the microwave or over a double boiler and dip each snowpeak in the chocolate. If you want, crush some candy cane and have some sprinkles ready and dip in there after the chocolate. Place on wax paper to dry. Store in airtight container (not in the fridge). Be super impressed that you made these pretty meringues.

I tried to make this one below look like the ones you get in a Parisian boulangerie. I’ve got a ways to go.


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