Meringue bones
Votes: 3
Time: 2 hours 30 minutes
Complexity: average
Quantity: 12 meringues
Complexity: average
Quantity: 12 meringues
Meringue bones - detailed recipe.
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:
- 3 large egg whites
- 1/4 tsp cream of tartar (can be replaced with citric acid)
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- Strawberry jam, for the filling
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Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven; preheat to 120°C. Line 2 baking sheets with parchment paper.
Beat the egg whites and citric acid in a large bowl with a mixer at medium speed until white and foamy. Gradually add the sugar and beat for about 5 minutes, then add the vanilla.
Transfer the meringue to a pastry bag fitted with a 0.7 cm round tip. Drop the small (8 cm) bones onto the prepared baking sheets. Bake, rotating the baking sheets halfway through, until the meringues are dry, 1 hour 30 minutes to 2 hours. Transfer to a wire rack and cool completely on the baking sheets. - Carefully peel the meringue from the parchment paper and spread a thin layer of jam on the flat side. Press the two stones together. Repeat with the remaining meringue.
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