Now that I've got my spiffy new KitchenAid Mixer, I love love love making meringues. This is such a great spring/Easter recipe, from Joy the Baker.
This recipe makes vanilla meringues with a dash of vanilla extract, chocolate meringues with unsweetened cocoa powder, and raspberry meringues with dehydrated raspberry powder (made from freeze dried and super ground raspberries). Feel free to play around with almond or coffee meringues using extracts too!
Spring Easter Meringues
- 3 large egg whites
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 teaspoons dehydrated raspberry powder
- Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit three pastry bags with a small open-star tip or round tips (such as Ateco #22). If you don’t have three pastry bags you can use just one bag and wash and dry it between flavors. Set aside.
- Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form.
- Divide egg whites between three clean bowls. In one bowl mix in vanilla extract. In second bowl, mix in cocoa powder. In third bowl mix in raspberry powder. Stir all until well combined.
- Fill each bag with separate meringue flavors. Pipe small (3/4-inch-high) star shapes or round shapes (depending on your tip) onto prepared baking sheets.
- Bake cookies until crisp but not brown, about 1 hour 40 minutes. Turn the oven off and let the meringues cool in the oven. Transfer from pans to an airtight container for storage.