Fun-Flavored Meringues
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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