Cactus Meringues Food
MERINGUES
Provided by Food Network Kitchen
Time 3h25m
Yield about 20 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
- For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
- Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.
Nutrition Facts : Calories 32 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 23 milligrams, Carbohydrate 8 grams, Protein 1 grams, Sugar 8 grams
CACTUS BITE
Make and share this Cactus Bite recipe from Food.com.
Provided by Mandy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Shake all ingredients in a cocktail shaker with ice and strain into a chilled glass.
Nutrition Facts : Calories 26.4, Sodium 0.7, Carbohydrate 8.4, Fiber 0.3, Sugar 3.9, Protein 0.3
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CACTUS MERINGUES - FLOUR ARRANGEMENTS
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Category DessertTotal Time 3 hrs 30 minsEstimated Reading Time 7 mins
- Preheat oven to 200º F. Line three baking sheets with parchment paper. Trace the cactus cutter (or pattern) six times on each piece of parchment paper. Return the paper to the baking sheets ink-side down and set aside.
- Add egg whites and sugar to the bowl of a standing electric mixer. Whisk to combine. Set the bowl over a saucepan filled with just enough simmering water to heat the egg mixture without touching the bottom of the bowl. Stir constantly with a silicone spatula, scraping down the sides frequently until the sugar melts and the mixture reaches 140º F (once the mixture begins to lose its grittiness, check frequently with an instant-read thermometer).
- Carefully transfer the hot bowl to a mixer fitted with the whisk attachment. Whisk on high speed until the meringue is fluffy and has cooled to room temperature (this will take some time).
- In the meantime, zest the limes into a small bowl. Once finished, slice one of the limes in half and squeeze 2 teaspoons of the juice into the bowl with the zest. Mix well and mash with the side of a silicone spatula.
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