Vanilla Meringues
Ingredients
3 Egg whites
3/4 cup cane sugar + 2 tbsp + 2 1/2 tsp
4 tbsp Water
1/2 tsp Vanilla paste
Specialty Items:
Directions
1.In a sauce pan add water and 3/4 cup sugar, place on medium low heat with a candy thermometer in the mixture.
2.In the bowl of a stand mixture on medium speed add egg whites and 2 tbsp + 2 1/2 tsp sugar.
3.While the whites are beating, slowly stir the sugar syrup mix until the temperature reaches 248°.
4.Speed up the mixture with the egg whites too high and slowly pour the syrup into the egg whites.
5.Once the syrup is combined beat on high until the bowl has cooled and you are left with stiff glossy peaks.
6.Preheat oven to 215° and line 3 cookie sheets with parchment.
7.Add the meringue to a pastry bag with a large tip of your choice.
8.Pipe 2-3 inch swirls onto the parchment leaving 2 inches of space between each meringue.
9.Bake for 2-3 hours until the meringue has set. Remove from the oven and let cool for 5 minutes. The meringues should remove from the parchment easily leaving nothing behind. If the bottom is sticking they are not done yet.
10.Serve on-top of your favorite dessert or by itself with a cup of coffee or tea and enjoy!
Recipe Recap
Ingredients
3 Egg whites
3/4 cup cane sugar + 2 tbsp + 2 1/2 tsp
4 tbsp Water
1/2 tsp Vanilla paste
Specialty Items:
Directions
1. In a sauce pan add water and 3/4 cup sugar, place on medium low heat with a candy thermometer in the mixture.
2. In the bowl of a stand mixture on medium speed add egg whites and 2 tbsp + 2 1/2 tsp sugar.
3. While the whites are beating, slowly stir the sugar syrup mix until the temperature reaches 248°.
4. Speed up the mixture with the egg whites too high and slowly pour the syrup into the egg whites.
5. Once the syrup is combined beat on high until the bowl has cooled and you are left with stiff glossy peaks.
6. Preheat oven to 215° and line 3 cookie sheets with parchment.
7. Add the meringue to a pastry bag with a large tip of your choice.
8. Pipe 2-3 inch swirls onto the parchment leaving 2 inches of space between each meringue.
9. Bake for 2-3 hours until the meringue has set. Remove from the oven and let cool for 5 minutes. The meringues should remove from the parchment easily leaving nothing behind. If the bottom is sticking they are not done yet.
10. Serve on-top of your favorite dessert or by itself with a cup of coffee or tea and enjoy!