Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
If you don’t have time to pipe the meringue, you could spoon the meringue into 2 inch circles. Extract flavorings could be added to the meringue to change the flavor.
Meringue Drops Recipe
Meringue Drops
3 egg whites
½ tsp. vanilla
¼ tsp. cream of tartar
Food coloring
¾ cup sugar
White pearl or coarse sugar
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla, cream of tartar and food coloring; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Cut a small hole in the corner of a pastry or plastic bag; insert #3 star pastry tip. Fill bag with meringue. Pipe 2 inch circles or shapes 2 inch apart onto parchment paper-lined baking sheets. Sprinkle with pearl sugar.
Bake at 300 F. for 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Store in an airtight container. 2 dozen
(Recipe for Meringue Drops was on www.tasteofhome.com)
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