Here’s a delicious way to show your colors while you cheer on the Habs. These sweet Red, White, and Blue Colored Meringues are an easy, low-fat, gluten-free option for your next playoffs party.
Feel free to play with the flavors, and fillings. You could substitute the vanilla extract with almond extract, strawberry extract, or 1/2 a teaspoon of vanilla extract with 1/2 a teaspoon of mint extract. Sometimes I stir mini chocolate chips and instant espresso powder in the meringue mixture before piping.
Meringue pairs well with whipped cream and fresh fruit, such as strawberries & ripe blueberries.
The Red, White, and Blue Colored Meringues recipe is listed below. I used a 1/2 teaspoon of cream of tartar to give the meringues a somewhat crackled exterior.
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- 4 egg whites, room temperature
- ½ teaspoon cream of tartar (See Note)
- Pinch of fine salt
- 1 cup granulated white sugar
- 1 teaspoon vanilla extract
- Red food coloring gel
- Blue food coloring gel
- Preheat oven to 225 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- Prepare your piping bag: Attach a ½-inch piping nozzle to a 14-inch long piping bag. Place the bag in a tall glass or jar, then open and roll the top edge of the bag over the opening of the glass to hold the bag in place. Use a paintbrush to paint 1 vertical line of red food coloring gel along the inside of the bag. Repeat this process with the blue food coloring gel. Paint another red line, then another blue line.
- Beat the egg whites in a large bowl with an electric mixer until light and bubbly. Add cream of tartar. Beat until soft peaks form. Add salt and sugar, one tablespoon at a time, beating until stiff peaks form, and you have a thick and glossy meringue. Beat in extract.
- Spoon mixture into piping bag. Lift up the piping bag, and twist the top to close the bag.
- Pipe 2-inch circles about 2 inches apart on the prepared baking sheet. To do this, hold the bag vertically about 1 inch above the baking sheet. Squeeze, and lift the bag slowly to make a round meringue. Push the nozzle down, and up & away quickly to form a peak. Repeat with remaining meringue mixture.
- Bake for 45 minutes. Turn off the heat, and allow the meringues to cool in the oven for 20 minutes. Store in an air-tight container until ready to serve.
2. You could substitute the vanilla extract with almond extract, strawberry extract, or ½ a teaspoon of vanilla extract with ½ a teaspoon of mint extract.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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