Meringue swirls
Votes: 1
Time: 3 hours 20 minutes
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Bake these snow-white meringues for the winter holidays, decorated with coarse decorative sugar or silver nonpareils. Carefully monitor the oven temperature to prevent them from darkening, and keep the finished meringues in the turned-off oven until completely dry. They should be light, airy, and very crisp. For a more interesting swirl, pipe the meringues using a piping bag fitted with a star-shaped tip.
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 3 large eggs at room temperature
- A pinch of salt
- 1/4 tsp cream of tartar
- 3/4 cup superfine sugar
- 1 vanilla bean, halved lengthwise (or 1/4 teaspoon vanilla extract)
- Large decorative sugar and/or silver nonpareils, for garnish
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Recipes with similar ingredients: eggs, cream of tartar, meringue
Cooking the dish according to the recipe:
- Preheat oven to 120°C. Line 2 baking sheets with parchment paper.
- In a large bowl, beat the egg whites and salt with a whisk attachment on medium speed until foamy. Add the cream of tartar; increase the speed to medium-high and add the superfine sugar, 1 tablespoon at a time. Scrape the vanilla seeds from the bean into the meringue (or add vanilla extract) and continue beating until the sugar dissolves and the meringue is thick, glossy, and holds stiff peaks, about 6 minutes.
- Fit a piping bag with a large star-shaped tip. Fill the bag with meringue and pipe spirals onto the prepared baking sheets, spacing them about 2.5 cm apart. Sprinkle with coarse sugar.
- Bake for 1 hour, then turn off the oven and let the meringues sit in the oven until completely dry, about 2 hours. Store in a tightly sealed container for up to 1 week..
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