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Bon Appétit’s Meringues




Source of Recipe


Bon Appétit magazine December 2011


Recipe Introduction


This recipe is actually for peppermint meringues, which I didn’t do – just vanilla this time. They also do a really cool looking technique by dotting the food coloring over the batter before placing it in the pastry bag to get swirls of color in the meringues, but you could also paint narrow stripes on the inside of the bag with gel food coloring before filling with the batter – you get nice stripes that way. I would add about 1/8 t. of cream of tartar to the egg whites before whipping to help with the firmness of the peaks.


List of Ingredients




3 large egg whites, room temperature
1/8 teaspoon kosher salt
1/3 cup sugar
1/2 cup 10X sugar
1/8 teaspoon peppermint extract
12 drops red food coloring


Recipe



Preheat oven to 200 degrees and line a baking sheet with parchment paper. In the bowl of an electric mixer, beat egg whites and salt [and cream of tartar, if using] until foamy – about one minute. With the mixer continuing to run, slowly add the sugar in 3 additions, beating for 2 minutes after each addition. Beat until firm peaks form, about 2 more minutes. Add the 10X and the extract and beat another minute to blend.

Dot the food coloring over the surface of the meringue and do not stir. Spoon into a pastry bag with a 1/2-inch tip on it. Pipe 1-inch mounds onto the parchment paper and space about 1-inch apart.

Bake until dry – about 2 1/2 hours. Let cool fully – about 1 hour. They will get crisper as they cool.

NOTE: You can make these up to 2 days ahead of time. Store in an airtight container between sheets of parchment or wax paper.

One of the commenters at the magazine website said that she subbed 1/4 c. cocoa for the same amount of 10X and omitted the food coloring. I’d like to try that.

Makes about 60 small meringues.