Meringues
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Whip whites until foamy
2
Gradually add sugar and whip until very, very stiff, about 5 minutes
3
On low speed gradually add powdered sugar and whip 10 seconds
4
Do not over mix! With a large star tip pipe onto a parchment paper lined sheet pan either finger shapes or round rosettes
5
Let dry overnight over a hot oven or place in a 200 degree oven for 4 hours
6
Whip cream with sugar until stiff
7
Pipe whipped cream on finger shaped meringue and top with another finger to form a sandwich
8
Tuck sliced fruit and mint leaves into cream laying meringue on its side
9
For rosette meringues, pipe cream on top an place fruit and mint leaves on cream