Meringue Poinsettias

Total Time:
5 hr 25 min
Prep:
25 min
Inactive:
1 hr
Cook:
4 hr

Yield:
24 cookies
Level:
Intermediate

Ingredients
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 2 1/4 cups confectioners' sugar
Directions
  • Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.

  • Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.

  • Transfer the meringue to a pastry bag fitted with a star tip. Pipe 1/2-inch drops that are just touching to form about twenty-four 2- to 3-inch cookies. Bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool.

  • Photograph by Ryan Dausch


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