This is the last of the three meringue recipes. This is the French method. Easy but it does take a long time in a very low oven temperature. You can add colouring and/or flavour of your choice to this recipe and make it your own.
- 4 egg whites
- 2 1/4 cups icing sugar (sifted)
Preheat oven to 200 degrees. Butter and flour a baking sheet or use parchment paper.
In a bowl, whip egg whites to foamy and sprinkle a little of the sifted sugar at a time, while keeping the speed of the mixer at medium. When it becomes stiff and looks like satin, stop mixing and transfer to a pastry bag. Pipe the meringue using a large round or star tip.
Place tray in the oven and place a wooden spoon handle in the door so it won’t close all the way.
Bake for 3 hours or until completely dry. Allow to cool completely before storing in an airtight container at room temperataure.
Raspberry Meringues
I am always looking for different ways to “show off” cookies, cakes, desserts in general, and this one is a goodie.
- 3 egg whites, room temperature
- 1/4 tsp. cream of tartar
- dash of salt
- 3/4 cup berry sugar
- 1/4 cup raspberry jelly
- 4-6 drops of red food colouring
Heat oven to only 225 degrees. Cover cookie sheets with parchment paper. In a small bowl beat the egg whites, cream of tartar, and salt until soft peaks form.
Gradually add the sugar, beating until very stiff…..stiffer than that. This should take about ten minutes. Now add the food colouring and jelly. Beat one more minute at the highest speed on your machine.
Drop meringue into 1″ mounds and bake for about 2 hours. Remove from the oven and when completely cooled, EAT THEM!
Okay, so they go to the hips.; Eat enough to make it even.