Now that summer is finally here I (Monica) was in the mood for another light summer treat, like marvelous meringues. These sweet delicacies are very airy and light and before you know it you have had one too many.
The first ingredients calls for egg whites and salt whisked until stiff and you must be able to turn the bowl upside down without any movement from the whisked egg whites and salt.
My how glossy (after adding the two sugars).
The necklace you can find here and the essential ingredients are as following:
4 egg whites
pinch of salt
2/3 cups granulated sugar
2/3 cups superfine sugar
1 1/4 cups heavy cream, lightly whipped, to serve
1. Preheat the oven to 250 degrees F/120. Line two cookie sheets with parchment paper.
2. Place the egg whites and salt in a large clean bowl and, using an electric handheld mixer, whisk until stiff. (You should be able to turn the bowl upside down without any movement from whisked egg whites.)
3. Whisk in the granulate sugar, a little at a time; the meringue should begin to look glossy at this stage. Sprinkle in the superfine sugar, a little at time, and continue whisking until all the sugar has been incorporated and the meringue is thick, white, and forms peaks.
4. Transfer the meringue mixture to a pastry bag fitted with a 3/4-inch /2-cm star tip. Pipe about 26 small whirls of the mixture onto the prepared cookie sheets. Bake in the preheated oven for 1 1/2 hours, or until the meringues are pale golden in color and can be easily lifted off the paper. Let them cool overnight in the turned-off oven.
5. Just before serving, sandwich the meringues together in pairs with cream and arrange on a serving plate.
Oh, if you are wondering why the different change of polish it is because the recipes calls for letting them cool off over night. The night that I baked these I let them cool off over night and decided I was much in need of a manicure, after all my work from making jewelry and baking these wonderful treats. I hope you give them a try they are perfect for summer.