![]() ![]() Lift the bag straight up quickly to form little peaks. Hold bag perpendicular to the parchment paper covered baking sheet and start piping 1/2 inch balls. Note: A few days after I made these meringues I picked up the December 2011 edition of Bon Appétit magazine with peppermint meringues on the cover which included a wonderful detailed instruction on piping a perfect meringue, if only I'd had that handy in advance of my meringue making.Ħ. (This turned a little messy for me because my pastry bag was too small.) Fill the bag with meringue, shaking bag down firmly to push out all air and secure top by twisting shut. Using a small paintbrush (which is reserved for food use only) paint 3 stripes along the inside of the pastry bag with Red Gel food coloring. Fit a pastry bag with a 1/2 inch star tip. Sprinkle Peppermint Extract and Cornstarch on top of meringue mixture and whip for 30 seconds to incorporate.ĥ. Turn mixture on high speed and continue beating for about 10 minutes until mixture is stiff and glossy and all sugar has dissolved. Once all sugar is added stop mixer momentarily and quickly scrape down the sides of the bowl to ensure all ingredients are incorporated.Ĥ. Gradually add Superfine Sugar 1 tablespoon at a time. Beat on low speed until Egg Whites are frothy, about 3 minutes.ģ. In a warm bowl (heat with hot water and then dry before adding ingredients) of an electric mixer fitted with a wire whisk, whip room temperature Egg Whites and Cream of Tartar (Cream of Tartar acts as a stabilizer and keeps your meringues from flaking). Through this entire process ensure no oil is on any surfaces or in any mixing bowls. ![]() Line a clean baking sheet with parchment paper. *If needed you can pulse regular granulated sugar in a food processor. 1 Cup Bittersweet Chocolate Pieces, melted
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