here’s the nice.

December 31st, 2012
POSTED IN:

Okay. They’re not exactly health food. But compared to my last post they’re pretty angelic, no? And they are fat-free and gluten-free, which is about as close to “nutritious” as it’s going to get here…..

meringue stars

And how perfect will these be, with some champagne at midnight tonight?

meringue stars

Happy New Year – I hope it’s lovely.

for baking tips and tricks
how to properly beat egg whites

Meringue Stars
from Rose’s Christmas Cookies

1/2 c. + 1 T. (4 oz.) sugar
1 c. (4 oz.) powdered sugar
4 egg whites, room temperature
1/2 t. cream of tartar

Pre-heat oven to 200 – place racks on upper and lower thirds. Line 2 baking sheets with parchment paper.

In a food processor, grind the granulated sugar for several minutes, till very fine – set aside. In a mixing bowl beat egg whites on low speed till frothy and completely covered in tiny bubbles. Add cream of tartar and increase speed to medium, gradually adding 2 tablespoons of the processed sugar. When soft peaks form when the beater is raised, add another tablespoon of the sugar and increase speed to high. When stiff peaks form add the remaining sugar and beat until stiff and glossy.

Fold in the powdered sugar.

Scoop meringue into a pastry bag fitted with a star tip (I used an Ateco #2). Pipe stars* onto your prepared baking sheets, spacing them fairly close together.

Let the stars sit for 30 minutes, till set – they should stay intact when lightly touched. Bake for 2 hours, or till dry and crisp but not at all colored. Transfer to cooling racks to cool completely.

*alternatively, you can pipe small mounds instead of stars – they will take about one hour to bake.

(print this recipe)


This delicious recipe brought to you by Donuts, Dresses and Dirt
http://sherisilver.com/2012/12/31/heres-nice/

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