While I'm not yet fully unpacked, I'm baking a gift tray to take to a Christmas dinner tomorrow night. I took my Peppermint Meringues up a notch with the addition of "just one or two" decorative holly leaves & berries for a little seasonal fanfare.
These look so good Louise!! I still haven't mastered your artistic twist on the meringues - mine come out all different shapes and sizes!! Lol!! They taste great though!! My family ate a whole fresh batch last Friday!! Thanks for the tutorial!! Fav!
@danette Pam & Nova asked me to make a video on how to do these. I have all the parts...just haven't put it together. When I do, I'll let you know; they're not difficult.
Well crap, I wrote this long reply including crying about being diabetic and unhappy doctors and more and it failed to post. Anyway, I did mention I'm home until March or so, and a holiday photo shoot might be in order. Yes, let's talk.
@stray_shooter We're here until March as well. And as for "diabetic", you said that these little meringues couldn't do much damage if you were careful... We'll talk!
This is a very nice seasonal image. It reminds me of both of my grandmothers who spent the month before Christmas baking and making candies as gifts and for family gathering.
@evalieutionspics Thanks for those nice words! "I'm that grandmother!" I love to bake, so what better time than at the Christmas holiday when people love to receive it all!
@Weezilou Ain`t they made of beaten egg whie and suger ?
the recipe and some advices:
Making foams can easily go wrong. That happened often enough for me! Thus, I can explain to you now in great detail what to look at. Read the following tips carefully and your meringues are perfect!
Fat ruining your meringue. Make your mixing bowl, mixer and spatula grease by him rubbing a slice of lemon, or with a cloth you have soaked in lemon juice. The acid while helping to make foam stable and firm. Egg yolk is bold and will ensure that your protein is not beating properly stiff. Separating the protein and -yellow is an important and painstaking taakje!
Use fresh eggs ; preferably at room temperature. Old protein is thinner and result in a less good foam. Whisk the fresh eggs not too long, otherwise the foam will collapse again. During the beating you gradually add the sugar. You have to give the foam the time to take up completely the sugar. In between, you can feel between your fingers or you have sugar granules feel. Finally spatula calm the powdered sugar through it.
And the last tip: make sure your oven to the correct temperature has. The meringues must dry at a low temperature and does not change color in the oven. The perfect foam easily detached from the baking paper when she's done.
@pyrrhula Thanks for the terrific guidelines, Ferry! I've been making meringues since I was a teenager, so I'll set four eggs out at night and make them the following day without giving it much thought! My mother taught me not to try making them on a wet, rainy day, but my recipe calls for 1/2 t Cream of Tarter which stabilizes the egg whites, and I just have to be sure to pack them up as soon as they're cooled! Just before leaving Lunenburg, I used 3 dz eggs to make about 700 meringues like this that I packaged and left for a fund raiser sale for our art gallery. I always enjoy making them, and people love receiving them as gifts! Have you and Ina started your holiday baking?!
the recipe and some advices:
Making foams can easily go wrong. That happened often enough for me! Thus, I can explain to you now in great detail what to look at. Read the following tips carefully and your meringues are perfect!
Fat ruining your meringue. Make your mixing bowl, mixer and spatula grease by him rubbing a slice of lemon, or with a cloth you have soaked in lemon juice. The acid while helping to make foam stable and firm. Egg yolk is bold and will ensure that your protein is not beating properly stiff. Separating the protein and -yellow is an important and painstaking taakje!
Use fresh eggs ; preferably at room temperature. Old protein is thinner and result in a less good foam. Whisk the fresh eggs not too long, otherwise the foam will collapse again. During the beating you gradually add the sugar. You have to give the foam the time to take up completely the sugar. In between, you can feel between your fingers or you have sugar granules feel. Finally spatula calm the powdered sugar through it.
And the last tip: make sure your oven to the correct temperature has. The meringues must dry at a low temperature and does not change color in the oven. The perfect foam easily detached from the baking paper when she's done.