These are a favourite at my house, so much so that I keep a batch in my freezer as any easy go to dessert for week ends and special occasion. They are fun because you can dress them up to go with an colour theme, fancy looking and super easy to make. You only need two ingredients to make them!
There are just a few tricks to making them look perfect and melt in your mouth good. In the previous picture, you might not have noticed but they are slightly cracked at the bottoms but if you follow the following steps, they should come out without (this is one of the first batches I made but thought too pretty not to post anyway). And besides, even with the cracks they are still stunning and irresistible.
To succeed in meringue making the two factors that I found were deal braking were:
- the egg whites temperature
- the whipping time
The egg whites MUST be at room temperature. If you did not take out the eggs before hand or want to make them on a whim, do not fret, there is an easy way of doing so fast. I separate the eggs, reserve the yellow and put the egg whites in a ziplock bag. I then dunk the ziplock in a bath of warm water, but make sure it is closed well so that no water gets in the bag.
Secondly, you must whip the egg whites and sugar mixture until they get REALLY firm. It could take up to 15-20 minutes depending on the mixer you are using. My method is a little unorthodox but it's what works for me and it works every single time. There are many ways of doing meringues (french, italian, swiss...) but this one, for me, is the fastest, simplest and most delicious way.
I just dump the sugar and egg whites in the bowl of my mixer, turn it on and let it whip until the egg whites reach a firm peak.
Once it's whipped up properly, you can colour them to your liking. You can either add the food coloring and fold it in your meringue, then pipe. That'll give you a uniform colour in the meringues (like the rainbow ones above). Or you can paint stripes of food colour in the piping bag and they'll look like the first picture in this post. The tip you use also can give them a completely different look.
Here is the complete recipe. Hope it works as well for you as it does for me.
1 part volume egg whites at room temperature
2 parts volume granulated sugar
What does that mean? If you want to use two egg whites for instance, measure out their volume and double it, that will be how much sugar you need to use.
Preheat oven at 210F.
Put everything in your mixer bowl and whip until very firm. Pipe them on a parchment lined baking sheet and bake until they are firm and can be lifted off the sheet without braking. Let them cool down completely before eating since they firm up a little more during that time.
They can be stored in the freezer in an air tight container and taken out a half hour before serving.