Friday, May 17, 2013

Orange Swirl Meringues

Meringues.  I swear, I love these things.  I don't care if they are in the form of cookies, pavlova, top of a pie, it makes NO difference.  I love the crispy outside and perfect marshmallow-ee inside.  Makes me happy for sure!

This recipe has been sitting in a magazine on the coffee table for a good year now.   Yes, dead serious.  There is a small pile of magazines sitting there for random reading and this recipe was in one of them.  So 6 months ago I took a huge step, and ripped the recipe out and threw the magazine away.  Definite big girl panty move, eh?  Another 6 months and I actually make the recipe.  Pathetic.  I know.  Doesn't matter, it is amazing.   This could easily be changed out with say....lime or lemon zest, and the color green or yellow to match.  I think a combo of all 3 on a huge plate would be SO cool.   So get your piping bag, and work this out.  They are easy and fun.  You will love them!

Don't sweat the small stuff, the painting of the food coloring is easy, and really you could color the entire batter if you like and avoid that whole drama all together!  Use any tip you like, I used no tip and just cut the tip of my bag off at a place I thought would create a nice size cookie.  I love when you have choices, when things aren't so meticulous, my gosh, I would be a hot mess.  NO comments! HA!

Btw, I am SO savvy, I managed to use those egg yolks I had leftover in another recipe today.  I know, I KNOW.  Are you that cool??  Don't throw them away, find a good use, you paid for them, USE THEM!!

Here is what you will need:
3 large egg whites, at room temp
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp cream of tarter
1 tsp finely grated orange zest
orange food coloring (gel)
piping bag

Preheat oven to 200 degrees F.  Line 2 baking sheets with parchment paper and set aside.  In a heatproof bowl, add eggs whites, sugar and salt.  Place over a pot of simmering water and whisk until sugar is dissolved.  Remove from the pot of water when it feel smooth between your fingers.  Add in vanilla and cream of tartar and combine with your whisk until completely incorporated.

Pour mixture into your stand mixer bowl OR, keep in the current bowl.  You will need to beat this mixture until the whites are at the stiff peak stage.  You should be able to turn your beater or whisk attachment upside down the egg whites will remain standing up.  This could take 7-9 minutes.  So get on with your bad self and get to beating! HA!  When you get to stiff peaks, add in orange zest and just beat long enough to incorporate it. 

While this is happening take a paint brush and paint 1-3 lines INSIDE of your piping bag.  From the very bottom to the top.   It is helpful to put your bag inside of a tall drinking glass, fold the top over the edges and fill.  Regardless of how you do it, just get it done the best you can, there is no harm in not getting things exact. 

Pipe in a small circle and build up as you can see in the photo.  Really you can pipe them how you want, but if you want the swirl look do it in circles instead of one plop, so to speak.  Your cookies will have strong color the first few, as you can see in my photo, which made absolutely no difference to me, so just go with it.

When you have them all piped, put into the oven for 1hr 15 minutes.  Then, shut the oven off and let sit another 15 with the door opened slightly.  Remove and allow to cool on a cooling rack.

These were fun to make, I am a sucker for a meringue, all day, errr day!
Your "never can resist ORANGE food" Chefwannabe

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