My Cami did it again. Last year she made chocolate macaroons and I posted them. This year, she has been busy making meringue’s and asked me; Bela, do you want me to make some to post them in your Blog? I replied, of course baby lets’ do this. So here they are, Cami’s Meringues and her recipe, I am so proud! Enjoy.
HAPPY 13th BIRTHDAY tomorrow CAMI.
Approximate Prep and Cooking Time: Prep 25 minutes, Cook and rest for 2 hours
Approximate Cost: $3.58 or .10 cents a piece
Difficulty Level: __X__ Intermediate
Servings: 35 +
Meringue recipe: By Cami Fuerst
1/4 tsp. cream of tartar (.15)
3/4 cup sugar (.40)
3 egg (only use the whites at room temperature) (.48)
1 1/2 tsp. of vanilla extract ($1.45)
¼ cup of chocolate chips (optional) (.95)
1 tbsp. Hershey’s Chocolate Syrup (optional) we did not use cocoa powder) (.15)
Directions for the Vanilla, Baby Chocolate Chips and Swirl Merengue’s:
1.) Preheat oven to 250 degrees Fahrenheit
2.) Crack 3 egg, into a medium sized bowl (use only the whites). Mix until it forms stiff peaks.
3.) Add the cream of tartar and mix until blends. (DON'T over mix).
4.) Gradually pour in the sugar a tablespoon at a time and mix until the batter becomes shiny and has stiff peaks.
5.) Now add in vanilla extract.
6.) Next, grab a baking tray and cover it with parchment paper.
At this point if you want to make my chocolate swirl meringue’s, please divide the batter in three. Use one third for regular (white) vanilla meringue’s. Then use one third to fold in the baby chocolate chips; and use the final third to pipe into the parchment paper mold, add a slight drop of Dark Chocolate Syrup and with a toothpick, move around to create the swirl.
7.) Grab 2 spoons and spoon the meringue batter, one meringue at a time, onto the tray, each meringue should be about the size of an egg. Or spoon some of the batter into a plastic bag; remove the air completely, cut a tiny hole in one corner and pipe your meringue’s onto the parchment tray. (This will not work with the batter that you added baby chocolate chips, for that one, just spoon it onto the tray.)
8.) Pop the meringues in the oven and let them cook at 250 degrees for 1 hour. After the 1 hour is up, turn off the oven. (BUT DON'T OPEN THE OVEN!) Leave the meringues in the oven for an hour until they become completely dry on the top.
9.) Eat and enjoy!!! Cami.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.