I enjoy baking shows but have no desire to put my skills up for the test. My public influence has a different bent. Food talks to me and helps me to process life, love my family and when I'm creative, I hear God's voice clearer.
3 large farm fresh eggs (separated, whites brought to room temperature)
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/4 teaspoon lemon extract
6 drops Yellow food coloring
(Optional) rainbow sprinkles
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France is on my visit list. What prompted my interest in baking this fragile creation? Zumbo's Just Desserts!
Preheat over to 210 degrees
Line baking sheet with parchment paper and set aside
With the whisk attachment on mixer, whip egg whites on medium speed until bubbles begin to form, add gradually, cream of tartar, salt, vanilla and lemon extract.
Increase speed to medium-high and add sugar slowly as air bubble increase and soft peaks begin to form.
Increase speed to high until peaks are substantially firm (holds on wire whisk) turn down to medium add any other flavors or food colorings. Fold in optional ingredients, small sprinkles
Fill a pastry bag with attached star tip, pipe onto a prepared baking sheet. Bake at 210 degrees for 60+ minutes, depending on the size of your meringues or until thoroughly baked. (Outside crisp, inside is dry yet chewy).
Turn off oven, place oven mitt to hold the oven door ajar and cool completely. Store in an airtight container makes 2 1/2 dozen.
A guide to making crisp confections that keep for weeks by
I told you I was in a creative mood! Freshen'd up my window treatments in the kitchen with a little