I discovered meringues just this year (I know, right?!), when a friend gave me a bag of them at Christmas and I proceeded to scarf them down in one sitting almost without stopping to take a breath. Ehem, I mean, I ate them delicately with a steaming cup of tea. (Pinky finger extended, of course.) Addictive little suckers, they are. AND THEY ARE SO PRETTY. Today, Tiffany whips up some lovely mounds of airy awesome for us (and photographs it beautifully)!
Today I am excited to share a fun recipe. Meringues are my father’s very favorite thing to eat, so he is especially excited I am sharing this recipe today, because I have promised him all the props when finished!
That’s the best part of food photography, eating the props!
I make these quite often not only because they are a favorite of my father’s, but again, when you have 30 chickens, you have to be very savvy and creative about using all your eggs. This recipe is so easy, and I promise everyone has these ingredients on hand, all the time. People will think you are an amazing baker when they see you come out with a tray full of these beauties! (the secret though, is you don’t have to be an amazing baker to make these!)
More than great cooking tools came out of the 50’s. Here is what I consider the one of the most amazing and useful cookbooks ever published. If I was stranded on a deserted island and could only take one cookbook with me, this would be it. It’s like having flint versus mascara if you are on the TV show Survivor. Really.
This is an original 1950’s addition of the Better Homes and Gardens Cookbook, and it has been passed down to me by my grandmother. It is a plethora of cooking knowledge, and these amazingly simple and beautiful meringues are one of it’s recipes……
(if you have this cookbook, the recipe can be found on page 209)
I am tweaking this recipe just a bit. The recipe makes these meringues into shells, but I am going to make them into a sort of cookie. I use a pastry bag filled with the meringue and pipe it onto a parchment paper lined cookie sheet. If you want to make really festive meringues, add a few drops of your choice of food coloring to the meringues while still in the mixer, and mix in. I love these made in pink or aqua for birthday parties!
And there you have it, beautiful and delicious, sure to impress yourself and others!!
- Dash of salt
- ½ teaspoon white vinegar
- ¼ teaspoon vanilla
- 3 egg whites
- 1 cup sugar
- Preheat oven to 300 degrees.
- Add salt, vinegar and vanilla to egg whites; beat until mixture forms peaks.
- Add sugar gradually; beat until very stiff.
- On parchment paper lined cookie sheet, use pastry bag to pipe meringue in circles.
- Bake in 300 degree oven for approximately 45 mins,, or until meringues are completely dry and beginning to crack.
- Remove from parchment immediately and place on rack to cool.
To read more about my fancy farm life, come visit my blog www.thefancyfarmgirl.com
(Don’t forget to enter this week’s Blue Plate Special, peeps!)