Photo: Meringue Swirls Recipe
Ingredients
- 3 large egg whites, at room temperature
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 3/4 cup superfine sugar
- 1 vanilla bean, split lengthwise (or use 1/4 teaspoon vanilla extract)
- Coarse sugar crystals and/or silver nonpareils, for sprinkling
Directions
Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites and salt in a large bowl with a mixer on medium speed until frothy (use the whisk attachment if using a stand mixer). Add the cream of tartar; increase the speed to medium high and add the superfine sugar, 1 tablespoon at a time. Scrape the seeds from the vanilla bean into the meringue (or add the extract) and continue beating until the sugar is dissolved and the meringue is thick, glossy and forms stiff peaks, about 6 minutes.
Fit a piping bag with a large star tip. Fill the bag with the meringue and pipe spirals on the prepared baking sheets, about 1 inch apart. Sprinkle with the coarse sugar.
Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Store in an airtight container up to 1 week.
Photograph by Steve Giralt
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By lena1_home
Oregon
on May 04, 2013
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I'm a first timer and they tasted fabulous. easy too
By lindatower_5257729
Portland, MI
on November 27, 2011
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great recipe, easy to make,they didnt turn out quite as pretty as the picture. I ate the whole batch myself. I did find that you have to keep them in an air tight container, they get soggy quick if you dont
By Cooking Cutie11
Rockland County, NY
on October 01, 2011
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I made these last Christmas on a whim when I saw them in the magazine. They turned out fantastic and I made them several more times during the holidays. However, I noticed that when I cracked fresh eggs and used the fresh whites, they baked white and crispy. When I used a container of egg whites the next time I made them, they browned a bit more when baking and had a chewier texture, so keep that in mind when you make these. Either way, they were beautiful and tasted good. I used a piping bag, but you have to work quickly or they soften and begin to lose their shape-the fresh egg whites definitely held up better in this case.
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