Spiced Dried Meringues
Spiced Dried Meringues
Ingredients
- 2 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp water
- 1 pinch ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 4 egg whites, at room temperature
- 1 cup (210 g) sugar
- 4 oz (117 g) dark chocolate, melted and tempered (optional)
Instructions
- With two racks in the middle position (see note),
- preheat the oven to 170°F (80°C). Line two baking sheets
- with parchment paper.
- In a small bowl, combine the cornstarch, vinegar, water
- and spices. Set aside.
- In a bowl, beat the egg whites with an electric mixer until soft
- peaks form. Gradually add the sugar and continue beating until
- stiff peaks form. Gently fold in the spice mixture with a spatula.
- Spoon the meringue into a pastry bag fitted with a plain
- round tip. Pipe teardrop-shaped (about 1 tbsp each) meringues
- on the prepared sheets.
- Place in the oven for 3 hours or until the meringues are
- completely dried and peel easily off the paper, turning
- and switching the baking sheets halfway through cooking.
- Let cool completely on the sheets.
- Dip the bottom of the cooled meringues in the chocolate.
- Place back on the baking sheets to let the chocolate set.
- The dried meringues will keep for about 3 weeks in an airtight
- container in a cool, dry place.
Spiced Dried Meringues