You have NO idea how excited I am to share this post with you all.
As I mentioned in my last post, I wanted to tackle 2015 and create desserts that I never had before, either because I was scared (I’m full on scared of yeast, let me tell you – it’s living, and it goes in my food? What?!?), or because they seemed difficult, or because I had epically failed at making them in the past. Meringues fall in that last category, but that was before I was blessed with a stand mixer and the resolve to succeed that 2015 has brought.
That’s right, I made meringues and they were a success.
Before, the idea of taking an egg white, and whipping it with cream of tartar and sugars and making it something light and frothy? Super terrifying. But, I’ve found a foolproof recipe, and the courage to try. And I’m so glad I did.
After such a terrible year, I’m so happy to bid good riddance to 2014. And then I started off 2015 with a positive attitude, and delicious, delicious meringues.
I made a whole batch, with the intention of giving them to people – well, stress, and delicious sugar meant that I ate them all. Sorry, I’m not sorry.
These are amazing. And super easy! Though, to be fair, at one point myself and my kitchen were covered in meringue batter as I was trying to get them into my piping bag. Somehow it ended up all over my hands, my counters, and even my speakers oddly enough as I was blasting Taylor Swift, but I did get the mixture into the bag at the end, and piped out these little beauties.
I also made green tea ice cream at the same time, which is a brilliant way to use up all the egg yolks that you don’t use in this recipe, so that way you don’t waste anything. Plus, you can eat them together, which is also brilliant. Stay tuned for that recipe in the next post!
So be brilliant. Make these delicious meringues, and enjoy. Every last one.
Recipe from Johnny Iuzzini’s Sugar Rush cookbook
Makes about 4 dozen piped cookies – can make more or less depending on size and shape!
5 large egg whites
1/8 tsp. cream of tartar
3/4 cup granulated sugar (150g)
1 1/2 cups powdered sugar (180g)
Preheat your oven to 200 degrees fahrenheit / 95 degrees celsius. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cream of tartar, and 1/4 cup of the granulated sugar. Turn the mixer onto medium. Whip until the whites are foamy and then slightly increase the speed. Continue whipping until the whites have tripled in volume and are fluffy but still soft. The whites should just be starting to hold the trail of the whisk along the sides of the bowl.
With the mixer still running, very slowly sprinkle another 1/4 cup of granulated sugar into the whites between the bowl and the edge of the whisk. Slightly increase the mixer speed and whip until the whites start to turn glossy but are still soft. Slowly sprinkle in the remaining 1/4 cup of granulated sugar, and increase the speed of the mixer to medium-high. Whip for 2 to 3 minutes longer, until very stiff and glossy, but not dry! You don’t want the egg whites to break and dry out, because then you need to start over.
Transfer the whites to a large mixing bowl. Sift one quarter of the powdered sugar onto the whipped whites. Using a large rubber spatula, very gently fold the sugar into the meringue, drawing the spatula through the meringue and pulling it up and over itself from the sides of the bowl to the middle. Move slowly and quite precisely so you don’t knock the air out of the whites. Continue sifting and folding in the powdered sugar in 2 more additions. Once the whites are smooth with no lumps of powdered sugar, they are ready!
I piped my meringues onto the parchment paper in a pastry bag fitted with the star attachment – but the beauty of meringues is that you can do it however you would like!
Bake the meringues for 1 hour, rotating and switching the pans place in the oven about halfway through. Baking times can vary depending on what size you make the meringues – so to test the meringues: the cookies should feel dry, light and hollow, and have no give when you press on them. If they still feel soft, bake for another 15 minutes max, and test again. Once ready, turn off the oven and let the meringues cool completely in the oven.