Spiced Dried Meringues
Spiced Dried Meringues
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  • 2 tsp cornstarch
  • 1 tsp white vinegar
  • 1/2 tsp water
  • 1 pinch ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • 4 egg whites, at room temperature
  • 1 cup (210 g) sugar
  • 4 oz (117 g) dark chocolate, melted and tempered (optional)
  • Preparation
  • With two racks in the middle position (see note), preheat the oven to 170°F (80°C). Line two baking sheets with parchment paper.
  • In a small bowl, combine the cornstarch, vinegar, water and spices. Set aside.
  • In a bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Gently fold in the spice mixture with a spatula.
  • Spoon the meringue into a pastry bag fitted with a plain round tip. Pipe teardrop-shaped (about 1 tbsp each) meringues on the prepared sheets.
  • Place in the oven for 3 hours or until the meringues are completely dried and peel easily off the paper, turning and switching the baking sheets halfway through cooking. Let cool completely on the sheets.
  • Dip the bottom of the cooled meringues in the chocolate. Place back on the baking sheets to let the chocolate set. The dried meringues will keep for about 3 weeks in an airtight container in a cool, dry place.
  • Description
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