Meringue Poinsettias
- Total:
- 5 hr 25 min
- Prep:
- 25 min
- Inactive:
- 1 hr
- Cook:
- 4 hr
- Yield:
- 24 cookies
- Level:
- Intermediate
Ingredients
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
Courtesy of Food Network Magazine
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