Spring Entertaining
Crisp Rosy Air
Meringue cookies are a lovely offering for a variety of spring party celebrations. They’re quick to prepare & can be deposited into the oven without even giving them a second thought. A light scent of almond extract perfumed throughout give these sweet rosettes a signature taste but the flavorings can easily be switched. Vanilla, coconut, lemon or peppermint would all be fine options. Delicious on their own or layered in glasses with fresh fruit, Chantilly Cream & pastry cream, crisp Almond Meringue Cookies are a simple, fresh dessert a hostess can rely on time & again.
Almond Meringue Cookies
makes about 4 1/2 dozen
A low oven temperature & a little patience will ensure the traditional bright white appearance of a classic meringue. Add a few drops of your favorite food color to make the cookies a bit more festive.
4 egg whites, at room temperature
1 cup granulated sugar
1/4 tsp almond extract
1/8 tsp kosher salt
one
Preheat the oven to 225 degrees.
Beat the eggs whites in a large bowl using a hand mixer on High until soft peaks form.
Gradually add the sugar in a slow, steady stream & beat until stiff peaks form.
The peaks will hold their shape with a graceful curve towards the tip.
Add the almond extract & the salt. Beat 30 seconds or until well blended.
The entire process will take anywhere from 3 to 5 minutes.
The final mixture will be bright white & glossy.
two
Dot a small bit of the mixture on each corner of two half sheet pans.
Top the pans with parchment paper.
Fill a piping bag fit with a large star tip with the mixture.
Pipe 2-inch swirls onto the parchment using a swift circular motion at the wrist.
three
Bake 1 hour & 45 minutes on the two most center racks in the oven.
Turn off the oven & do open the door. Allow the pans to stand in the oven for 2 hours.
The meringues will be dry throughout.
Cool completely. Store in an airtight container.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prep Pans For Piping Meringues
Having pans ready for piping is key to pulling off this beautiful cookie.
A few pointers will have them ready in no time.
The 411
Parchment paper tends to slide about on sheet pans when piping.
Before beginning, dab some of meringue mixture in each corner of the pans.
Place the parchment paper directly over the surface pressing lightly.
Smooth the paper out, if necessary, before piping.
This will ensure that the meringues bake on a flat surface for a pretty finish.
etc
Cooking Lessons
Visit this post to put to learn more about separating eggs
music to your ears
“Roses From the South Waltz” Johann Strauss II
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