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Fun-Flavored Meringues

Chanie Nayman

Adorable and delicious, this irresistible finger-food is literally all we eat. All. Week. Long.

Wednesday, April 05, 2017

 Mishpacha-Recipe

Food and prop styling by Janine Kalesis Photography by Hudi Greenberger

This is one of the first things we make when we start cooking for Pesach! We try to change it up with all the different flavors, because this is literally all we eat. All. Week. Long.

INGREDIENTS

YIELDS AROUND 50 MEDIUM-SIZE MERINGUES

  • 8 large egg whites
  • ¾ tsp salt
  • 2 cups superfine granulated sugar (if you don’t have this, put sugar into the food processor and pulse a few times)
  • orange zest, ground cinnamon stick, or ground coffee powder, for flavor


PREPARATION

Preheat oven to 175°F (80°C) and line 2 large baking sheets with parchment paper.
Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in 2 batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.
Spoon half of the meringue mixture into a pastry bag and pipe onto baking sheets in meringue shapes. Repeat with the remaining mixture. Top with orange zest, ground cinnamon sticks, or ground coffee powder, to taste.
Bake meringues in upper and lower thirds of oven until crisp but still white, about 2 hours. Turn off oven and cool meringues in oven for 1 hour, then cool completely on sheets on a rack.

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MM217
 
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