Vanilla Meringues

These sweet little kisses elevate chocolate cupcakes.

Or just have them with whipped cream.

Print

With ImageWithout Image

Vanilla Meringues

Yield: Makes 20 (2-inch) meringues

Author: Sweet Bake Shop

Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M

These sugary-sweet treats can be tinted every colour of the rainbow, flavored a which way and even topped with sprinkles. For best results, store them in an airtight container away from moisture.

Cook modePrevent screen from turning off

Ingredients

• White vinegar, for wiping mixer bowl and utensils
• 4 large egg whites
• 1 cup (200 a) granulated sugar
• Pinch of salt
• Pinch of cream of tartar
• 1 teaspoon pure vanilla extract
• 2 to 3 drops pink gel food colouring
• 1 teaspoon edible glitter, for decorating (l use CK) (optional)
• Flavour Variations
• Cotton Candy: Replace the vanilla extract with 1 teaspoon cotton candy flavouring.
• Bubblegum: Replace the vanilla extract with 1 teaspoon bubblegum flavouring.
• Watermelon: Replace the vanilla extract with 1 teaspoon watermelon flavouring.
• Sprinkles: instead of using edible glitter, sprinkle ¼ cup nonpareils or confetti sequin sprinkles on the meringues right before they go into the oven.

Instructions

1. Preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper.
2. Wipe the inside of a mixer bowl, as well as the whisk attachment and a hand whisk, with white vinegar. Pour about 2 inches of water into a medium saucepan and place over medium heat.
3. Place the egg whites and sugar in the mixer bowl and whisk to combine. Place the bowl over the pan of simmering water (but not touching the water) and whisk constantly until the mixture thins and the sugar has dissolved, about 3 to 4 minutes. I usually dip a clean spoon into the mixture and then rub it between my fingers to test whether it's ready. When you can no longer feel any granules of sugar, remove the bowl from the pan.
4. Place the bowl on a stand mixer fitted with the whisk attachment. Add the salt and cream of tartar, then whip on medium-high speed until the meringue has tripled in volume and is thick and glossy. Add the vanilla and whip to combine. Add the food colouring and whip until well blended.
5. Fit a pastry bag with a large French star tip and fill with the meringue mixture. Pipe about twenty 2-inch dollops onto the parchment paper, spacing them apart slightly. (Meringues don't spread, so they can be piped fairly close together.) Sprinkle with the edible glitter, if using.
6. Bake for about 2 hours, until meringues lift easily off of the parchment paper. Allow the meringues to cool completely on the baking sheets.
7. Meringues will keep in an airtight container for up to 2 weeks.

Notes

Greasy residue (from butter and oils) and egg whites are not friends when making meringues! Fat will prevent your meringue from whipping up into billowy goodness and leave you instead with a soupy mixture. To prevent this, be sure to wipe all bowls and utensils with vinegar, which will get rid of any oily residue.

If you're having trouble with the parchment paper sliding around or rolling up while you're piping your meringues, apply a little bit of the meringue under each corner of the parchment. Press onto the baking sheet, and you're in business.

https://www.anthologyofcrumbs.com/vanilla-meringues

meringue, vanilla, cotton candy, bubblegum, watermelon, double chocolate cupcakes

Cakes & Cupcakes, Desserts, Confections