GF Recipe Pinch Blog
|Posted on March 1, 2014 at 8:40 AM|
Who doesn't love meringues? Did you know how easy they were to make? I make up huge batches in our house because they are a quick fat free snack that travels well and looks fancy! These are my Clementine Meringues.
Perfect meringues depend on totally yolk-free whites, in a perfectly clean bowl that is dry. The seemingly fussy step of separating each egg into a small bowl before combining them guarantees yolk-free whites for bakeshop-quality meringues every time. You won't want to skip the step and end up with flat meringues.
Seperate like this below
These crispy little morsels travel well and make great gifts too. I prefer to make mini size ones because they cook faster and it is a larger quanity! And my kids devour them in 2 days!
About 80 (1 1/2-inch) cookies | Active Time: 15 minutes | Total Time: 3 hours
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar
1 Tablespoon zest from clementine
Juice from one clementine
1/2 teaspoon vanilla extract (add whatever flavor you want these to be, peppermint, orange, chocolate, coffee etc.)
Optional: Finely chopped nuts, mints, or mini chocolate chips
Preheat the oven to 200 degrees F. be sure to line pan with parchment paper so they are stick free when cooked!
Separate one egg at a time into a small bowl, letting the white fall into the bowl and setting aside the yolk if you want it for something else or discard (use for the previous egg liquer recipe). If there’s any trace of yolk in the white, discard the white and start over. If it’s yolk-free, transfer to a clean medium mixing bowl or stand mixer. Repeat with the remaining eggs. Just a tip- this works best if the yolks are room temperature.
In a glass or metal bowl, whip egg whites until foamy using an electric or stand mixer. Add cream of tartar to the whites and beat with an electric mixer on medium-high speed until soft peaks form.
Add vanilla and any other flavoring beat for 30 seconds more.
Slowly add sugar, about 1 tablespoon at a time, until all the sugar has been added.
Add Zest and Juice of Clementine
You can also add food coloring at this point to make fun colors. When the mixture becomes stiff and shiny like satin, stop mixing, (add nuts or mini chips and carefully fold in) and transfer the mixture to a large pastry bag or like I use, a large ziploc bag.
I put my plastic bag inside a big cup to keep it stable to pour in the meringue batter..
Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper. Place a small amount of the meringue under each corner of the paper to secure it to the pan. Fill a 1-2 quart sealable plastic bag (or pastry bag fitted with a 1/2-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies, spacing them about 1/2 inch apart.
Bake the cookies until dry and crisp throughout, about 2 1/2 -3 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes. I keep mine in the oven (shut oven off) and cool off over night- in the AM I pull them out and store in air tight containers.
They last about a day in my house! Especially the peppermint flavor.