A fancy, time consuming, but easy treat for the kids to talk to parties (on egg days).
Oven 225*; 2 or 3 cookie sheets lined with parchment paper. Large pastry bag or gallon sized zipper bag.
3 egg whites at room temperature
1 cup superfine sugar (add on T. at a time)
pinch of salt
pinch of cream of tartar (optional)
8 drops LorAnn flavoring (contains propylene glycol, but no corn)
In a stand-type mixer, add egg whites and slowly turn it up to high speed. Add sugar 1 Tablespoon at a time, every 20 seconds. After the final addition, beat an additional 2 minutes. Gently transfer to pastry bag/zipper bag (If you are using a zipper bag, push out all the air before you zip it, then cut off one corner with scissors.) Pipe out golf-ball sized meringues on the parchment paper. Bake for 1 hour and 15 minutes, them remove from the parchment paper. If you do not, they will steam and get sticky in the middle. I have a gas oven and I do not need to leave them in the oven for additional baking. Store in an airtight container, if you have leftovers. We rarely do!
Some times I make lots of little tiny meringues and other times, I make them bigger. They generally take the same amount of time to bake.
In this week’s highlights from my SiriusXM radio show: – I have a fascinating conversation with Bishop Robert Barron about how one of the main problems wit...