I’m hosting a cookie tasting party this weekend and these meringues are part of our contribution. I like to make meringue for several reasons: I find them easy to make and they store in an air-tight container up to two weeks, so you can make them ahead. They are naturally gluten free and they are light as a feather, making them perfect to snack along with all the heavier desserts you might be serving over the holidays.
Adding some food colouring can make these a fun conversation piece and is much easier than it appears. You could also ommit the colour and dip each meringue in some melted chocolate – mhhh!
- 2 eggs
- 100 g of sugar
- 1 teaspoon of vanilla
- food colouring (optional)
- Preheat oven to 220F and line baking sheet with parchment paper.
- Separate egg whites and add them to a very clean heat-proof bowl. Add sugar.
- Place bowl with egg whites and sugar over a simmering pan of water, making sure the bottom of the bowl doesn't touch the water. Whisk egg whites until sugar dissolves, about 3 minutes.
- Take whisked egg whites off heat and beat until glossy and stiff with either a stand or hand mixer. This will take another 3-5 minutes.
- Prepare a piping bag with a large tip. On two or three sides add a couple of small drops of food colouring. Add meringue to piping bag and pipe small bites onto a parchment lined baking sheet. Bake 1 hour or until meringue is hard but not golden. Let cool completely.
Use your egg yolks for other recipes, such as custards, egg wash on breads, mayonnaise or lemon curd.