One can eat only so many eggs. I have two hens, collectively The Girls and independently Julia & Lucille, who are at peak laying power at this time of year. In other words, they are each laying one egg a day, one brown, one blue. I love to eat hard boiled eggs, but those have to cure raw for about two weeks before the shells are peel-able (another post entirely) and so I have a bowl overflowing in the fridge daring me to do something. As tomorrow is my last day of post-knee surgery physical therapy, I made a batch of meringue cookies, shaped like pretty rainbow kisses, for the office staff.
I made them small so that the sugar-conscious can have just one or two and everyone else can pop ’em like popcorn. The colors are just for decoration. You can make white ones or stir in a few drops of food coloring to jazz them up.
Makes a lot
6 egg whites at room temperature
1/4 tsp cream of tartar
pinch of kosher salt
1 1/2 cups granulated sugar, divided into 1 cup and 1/2 cup
1/2 tsp almond extract
Heat the oven to 200º and fit a pastry bag with a small tip, rosette or plain doesn’t matter. (Yes, you need a pastry bag to do these, otherwise use two spoons and call them meringue plops!)
In a mixer bowl, combine the egg whites, cream of tartar and salt under the whisk attachment. Whip on medium speed until frothy. (Do you need a mixer? No, but you better have the biceps of Thor!)
With the whisk running, pour in 1 cup sugar. Turn the mixer up to high and whisk to soft peaks ~4 minutes. Add the almond extract and whisk to high peaks, about 2 min more.
Stop the mixer and with a rubber spatula, fold in the remaining 1/2 cup sugar. If you want to color them, drip in a few drops of food coloring. If you want multiple colors, divide the batter up into a few bowls, one for each color. Note that you’ll need as many pastry bags as you want colors. Having multiple of the same tip helps too, but if you’ve got just one, rinse and dry between colors.
Use the rubber spatula to fill the pastry bag. Pipe into a lined baking sheet. Silpat on a baking sheet is best but parchment will work if you haven’t broken down and gotten yourself some silpat. Pipe kisses onto the baking sheet. They don’t spread very much so you can put them pretty close together.
Put tray into warm oven and bake for 1 hour. Then, turn off the oven and allow the meringues to cool inside without opening the oven door. Move the now cool tray to the counter and let come to room temperature. Gently pop the kisses off the silpat into an airtight container.
These will keep in an airtight and low-humidity container (not the fridge) for up to 3 weeks.
Next Post: What to do with all those left over egg yolks!