Ingredients with Measurements:
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
Special equipment needed:
- Electric mixer
- Piping bag fitted with a large star tip
- Baking sheets lined with parchment paper
Step-by-step instructions:
1. Preheat the oven to 200°F (93°C).
2. In a large mixing bowl, beat the egg whites on medium speed until frothy.
3. Add the cream of tartar and continue to beat until soft peaks form.
4. Gradually add the sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
5. Beat in the vanilla extract and food coloring (if using) until well combined.
6. Transfer the meringue mixture to a piping bag fitted with a large star tip.
7. Pipe swirls onto the prepared baking sheets, leaving about 1 inch of space between each swirl.
8. Bake for 1 1/2 to 2 hours, or until the meringue swirls are dry and crisp on the outside.
9. Turn off the oven and leave the meringue swirls inside for another hour to cool and dry completely.
10. Once cooled, carefully remove the meringue swirls from the parchment paper and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 200°F (93°C)
Serving size:
Makes about 24 meringue swirls
Nutritional information:
Calories per serving: 45
Total fat: 0g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 10mg
Total carbohydrates: 11g
Dietary fiber: 0g
Sugar: 11g
Protein: 1g
Substitutions for ingredients:
- Granulated sugar can be substituted with superfine sugar or caster sugar.
- Cream of tartar can be substituted with lemon juice or white vinegar.
- Vanilla extract can be substituted with other flavorings such as almond extract or peppermint extract.
Variations:
- Add chopped nuts or chocolate chips to the meringue mixture before piping.
- Use different food coloring to create a variety of colors.
- Top the meringue swirls with whipped cream and fresh berries for a dessert.
Tips and tricks:
- Make sure the mixing bowl and beaters are clean and free of any grease or residue before beating the egg whites.
- Add the sugar gradually to ensure the meringue mixture is smooth and glossy.
- Pipe the meringue swirls in a continuous motion to create a smooth and even shape.
- Store the meringue swirls in an airtight container at room temperature for up to 1 week.
Storage instructions:
Store the meringue swirls in an airtight container at room temperature for up to 1 week.
Reheating instructions:
Meringue swirls do not need to be reheated.
Presentation ideas:
Arrange the meringue swirls on a platter or cake stand for a beautiful display.
Garnishes:
Top the meringue swirls with whipped cream and fresh berries for a dessert.
Pairings:
Serve the meringue swirls with tea or coffee for a light and sweet snack.
Suggested side dishes:
Meringue swirls are a dessert and do not require any side dishes.
Troubleshooting advice:
- If the meringue mixture is too runny, continue to beat on high speed until stiff peaks form.
- If the meringue swirls are cracking or collapsing, the oven temperature may be too high.
Food safety advice:
- Use pasteurized egg whites to reduce the risk of salmonella.
- Do not consume raw egg whites.
Food history:
Meringue is a French dessert made from whipped egg whites and sugar. It is believed to have originated in the Swiss town of Meiringen in the 18th century.
Flavor profiles:
Meringue swirls are light and sweet with a crisp texture.
Serving suggestions:
Serve the meringue swirls as a light and sweet dessert or snack.
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Region: Swiss