3/4 cup sugar
- In a heat proof bowl whisk together : egg whites,cream of tartar, sugar. Best if use tempered glass or your stainless steel mixer
bowl. Set the bowl over the pan with simmering water. Whisking
constantly, until sugar dissolves and mixture is hot to the touch, about
5 minutes or so.
- Transfer the
bowl to your electric mixers, using wire attachment, beat the mixture
gradually from low to high, until stiff peaks are formed.Don’t over mix or meringue will be grainy. Add the flavoring and mix for a minute or so to incorporate
extract, add food color and mix just until combined.
- Preheat oven to 180-200 F
Piping Pine Cones Meringue
- Fit a piping bag with a large petal metal piping tip.
- Fill the bag with freshly whipped brown meringue.
- Pipe a dot of meringue onto the flower nail then put a parchment square on top. Dot of meringue will ensure that parchment doesn’t move anywhere while you are piping the meringue onto it.
- Pipe a “snail” onto the parchment, with a narrow opening on the metal tip facing up.
- Then continue piping with the narrow opening facing up, start piping scales, onto the snail.
- Continue along the “snail”.
- Transfer pine cone meringue onto the baking sheet.
- Continue with remaining meringue.
- Bake for 2 hours, then leave in the oven until oven cools down completely.
|Pipe a “snail”|
|Piping scales onto the “snail”with narrow opening facing up|
|First pine cone scale|
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