Meringue Poinsettias
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
48
Sourness
41
mins
Prep time (avg)
6
Difficulty
Ingredients:
4 large
Egg White (at room temperature)1 tsp
Cream Of Tartar1 tsp
Salt2.25 cups
Sugar (confectioners')Directions:
1
Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F
2
Line 2 baking sheets with parchment paper
3
Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy
4
Increase the speed to medium high and beat until thick and opaque, about 1 more minute
5
Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes
6
Transfer the meringue to a pastry bag fitted with a star tip
7
Pipe 1/2-inch drops that are just touching to form about twenty-four 2- to 3-inch cookies
8
Bake at 250 degrees F until dry and crisp, 3 to 4 hours
9
Let cool
10
Photograph by Ryan Dausch