Recipes For 2009

Meringue Ornaments

Holidays/MeringueOrnaments.jpg

MERINGUE ORNAMENTS

  • 2 large egg whites, at room temp
  • 1/2 tsp cream of tartar
  • 1 cup confectioners sugar
  • 1/4 tsp flavoring of choice*
  • colored sugars and dragees

NOTE: for this recipe, we do not recommend using pure vanilla. It will turn the white meringue and off color. If you want vanilla flavor, use the clearn, imitation.

Preheat your oven to 200 degrees.

Beat the eggs whites and cream of tartar in a mixer for about 3 minutes. Set the mixer to high and beat another 3 minutes until the egg whites are fluffy. Add the confectiones sugar, 1 tbsp at a time and continue beating until the whites are stiff and glossy, about 5 minutes. Beat in the extract of choice.

Line baking sheets with parchment paper. Spoon the meringue into a pastry bag fitted with a decorative tip. Free form your shapes - circles for wreaths, candy canes, heart, stars, etc.

Decorate the meringues with colored sugars or dragees.

Bake for about 1 hour, rotating the sheets halfway thru baking. The meringues should be set but not browned. Remove and cool completely.

STORAGE - the meringues will keep for about 2 weeks if put into sealed plastic containers, separating layers with wax paper. Do not refrigerate or freeze.