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
MATCHA MONSTER MERINGUES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 16 to 18 meringues
Number Of Ingredients 7
Steps:
- Preheat the oven to 250˚ F. Line two baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer 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 beat in the vanilla. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 more minutes.
- Transfer the meringue to a large piping bag fitted with a large round tip. Pipe into spiral cone shapes, 2 inches in diameter and 3 inches tall, about 2 inches apart on the baking sheets. Decorate each meringue with a candy eyeball. Dust with the matcha.
- Transfer the meringues to the oven and bake 1 hour. Turn off the oven and let the meringues stand in the oven until dry, about 3 hours or overnight.
MONSTER MERINGUES
Transform simple, colored meringues into a family of monsters. Just use your imagination and some edible eyes!
Provided by Food.com
Categories Dessert
Time 1h30m
Yield 25 serving(s)
Number Of Ingredients 6
Steps:
- Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
- Place the caster sugar in the deep baking tray in the oven for 7 minutes.
- Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
- Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
- Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
- Divide the mixture between 4 bowls and carefully fold in the powdered food color.
- Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
- Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
- Leave to cool.
- Stick on the eyes with a dot of icing.
Nutrition Facts : Calories 50.2, Sodium 12.2, Carbohydrate 12.1, Sugar 12, Protein 0.8
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