Sunday, July 13, 2025
Who knew just blobbing partially mixed meringue batter could make such pretty little cookies?
I had 4 egg whites leftover from a big batch of canneles de bourdeaux and ended up with these colorful little dollops. Recipe is adapted slightly from lepetiteats.
Recipe
Ingredients
- 4 large egg whites
- 0.5 tsp cream of tartar
- 3/4 cup caster sugar
- 1 tsp rose essence
- 1 drop pink food coloring (optional)
Instructions
- Preheat the oven to 200 degrees Fahrenheit (95 Celsius).
- Whisk the egg whites and cream of tartar on high speed with an electric mixer until stiff peaks form.
- Gradually add the sugar, while continuing to whisk. The mixture should be very stiff and glossy.
- Add the rose essence and food coloring to a small bowl, and fold in a cup of the meringue.
- Transfer the mixture back into the meringue, and fold gently to combine until color is evenly distributed.
- Blob tablespoonfuls onto parchment lined baking sheets, and bake for 1.5 hours or until the meringues are very dry and peel off the parchment easily.
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