Easy Meringues Recipe
There are a bunch of things that I have always wanted to do in life.
Easy Meringues RecipeHow to Make MeringuesGet the Recipe
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How to Make Meringues
Let’s get started. The recipe was simple to follow. I decided to give the recipe a eensy variation. Just a tiny addition. Here’s what I added: I figured, why not go for it, right? And what’s so great about Heather’s recipe is that it’s so open to variation. It’s just a great basic meringue recipe that you can build on and adapt. Love that. I used a large star tip in a piping bag, but if you don’t have one don’t worry…just snip off the corner of a ziplock or piping bag. I started the process with egg whites in my mixer. Beat them until they are frothy and then add some cream of tartar. Heather says “a pinch” but since I like to measure I used 1/16 tsp… Then continue beating the whites until they form soft peaks. A soft peak is when it’s opaque, but the tip will kind of fall over when you hold it up. Like this… Then add sugar and this is where I added in the cotton candy flavor packet and beat for about 7 minutes until stiff peaks form. They will be glossy and beautiful… Pipe the meringue onto a parchment lined baking sheet… And I decided to try one of the techniques Heather added, making meringue cups. Mine aren’t that pretty, but I gave it a shot… I piped a 3 inch circle and then 2 more on top of that, adding a little to the center, to serve as the base… Bake them for an hour and a half on a low heat and then just leave them in the oven for a few hours, or even overnight. They will look like this when they are done…they look exactly the same as they did when they went on the oven, but are dry and hard. Aren’t they pretty? And now about those meringue cups… Adorable.
