Lady A’s Merry Marshmallow Meringues

Merry Almost Christmas!!

It is cookie exchange time! This year I was bound and determined to make a cookie exchange recipe that was “safe” for Lady A, so that when I was baking for the event I could make extras for her to have a little treat!

I happened across this post on pinterest and I was hooked!

cookies4

Well needless to say, I lack the skills of a pastry chef in the kitchen, so what should have been real easy for others to “whip up” … took me 4 days, 7 batches and nearly 2 dozen eggs to “perfect” (well that may be stretching it… how about to “come up with something that looked edible!”)

After my first 2 batches looked like green soup… I resorted to YouTube to “teach” my self how to make the perfect meringue cookies!cookies1

This video helped the most:

and I used this method over the double broiler on the stove to incorporate the egg whites and sugar:

 Here is the recipe I used:

4 Egg Whites

1 cup powdered sugar

1/4 tsp cream of tartar

food coloring (natural if desired)

flavor extract (optional omitted for Lady A’s version due to sensitivity to the alcohol in the  extracts, instead we used natural dyed sugars like these.

  1. Pre-Heat oven to 200 degrees. Place egg whites, sugar, and cream of tartar in a bowl. Place bowl over boiling water on the stove (double broiler style- see video above). Whisk vigorously until sugar dissolved. Remove from heat.
  2. Using the whisk attachment on a hand mixer, mix on medium high until egg whites become bright white but still runny. Continue to beat to form stiff peaks.cookies2
  3. Place mixture into device like this  (or icing bag with tip) with large star tip. Pipe cookies onto baking sheet lined with parchment paper. Make cookies about 1 inch in width, 2 inches high and place 1 inch apart on baking sheet. Sprinkle with the multi color sprinkles.
  4. Cook for 2 hours. After 2 hours, turn off oven, open door slightly and let sit in oven an additional 2 hours.
  5. Enjoy!

 

We are calling these Merry Marshmallow Meringues because we have not found a “clean” marshmallows yet for Lady A to have, so since these look (and taste!) like crunchy marshmallows we thought it was fitting!

She Loves them! Two Thumbs up!

Mommy thought about calling them Merry Methionine Meringues because egg whites are one of the highest sources of dietary methionine… but more on that later!

 

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About Baby(food)Steps

Taking Babyfoodsteps to a healthier, happier family!
This entry was posted in Recipes, Snacks, Sugar and other Sweetners. Bookmark the permalink.

3 Responses to Lady A’s Merry Marshmallow Meringues

  1. Diane says:

    Awesome! I think these should be on every cookie tray for Santa this year. 🙂

  2. Laura says:

    Great Idea and they look yummy!!

  3. E Blair says:

    Cute article Kristi! What a lot of work! I went to a cookie exchange yesterday – and my friend who is a test baker for a cookbook author (another friend) gave a demonstration – on making marshmallows!! She used corn syrup!!! (not on our wavelength in this arena). I like the methionine marshmallows! Bravo! Edie

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