Meringue poinsettias
Votes: 1
Time: 5 hours 25 minutes
Complexity: average
Quantity: 24 pcs.
Complexity: average
Quantity: 24 pcs.
Bake poinsettia-shaped meringues for Christmas. This flower is called the "Christmas star" because of its blooming during the winter holidays and its distinctive shape. In the West, it's considered as popular a holiday decoration as the Christmas tree, and this beautiful tradition is gradually making its way into our homes. Meringue poinsettias will look especially elegant among Christmas treats. Pipe the meringue mixture from a piping bag into petal-shaped shapes and bake in the oven until the meringues are firm and crisp.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Whites of 4 large eggs, room temperature
- 0.5 tsp cream of tartar
- 1/4 teaspoon salt
- 2 and 1/4 cups powdered sugar
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 120°C (250°F). Line 2 baking sheets with parchment paper.
- In a large, clean, dry bowl, beat the egg whites with the cream of tartar and salt with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes more.
- Transfer the meringue to a pastry bag fitted with a star tip. Pipe 1-cm (0.5-inch) touching drops to make about 24 meringues, each 5-7 cm (2-3 inches) in size. Bake at 120°C (250°F) until the meringues are crisp and dry, 3-4 hours. Let cool completely on the baking sheet.
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