Egg-squisite Meringues

Introduction: Egg-squisite Meringues


Make amazing meringues that taste and look good!

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Step 1: Ingredients


Ingredients:
1 cup of sugar
4 large egg whites (make sure that you only have whites, and no yolk)
1 teaspoon of vanilla extract
Lemon or orange zest (optional)
Food coloring (optional)

Supplies:
Baking sheet
Parchment paper
Electric beater
Candy thermometer
Small sauce pan
Icing bag
Large bowl

Heat the oven to 225 degrees. Line a baking sheet with parchment paper.

Step 2: Boil Sugar

In the small sauce pan, heat sugar and 1/2 cup water over low heat until sugar dissolves. Bring to a boil; cook until liquid reaches 248 degrees on a candy thermometer. While you're doing this, stir occasionally to prevent it from burning.

Step 3: Beat Egg Whites


While you're boiling the sugar, in a large bowl, whip the egg whites on low speed until you can make small peaks out of the whipped eggs, about 5 minutes (see picture).

Step 4: Add Sugar to Egg Whites


When the sugar has boiled and the egg whites are whipped, increase the beater speed to high, and slowly pour the boiled sugar into the eggs, while mixing the eggs with the beater. If you want to add lemon or orange zest, or food coloring, put it in once you've poured the sugar in. Only put a drop of food coloring in.

Step 5: Beat More


Beat the vanilla into the eggs and sugar. Beat the liquid meringue until cool and stiff (for about 5 minutes).

Step 6: Shaping the Meringues

Spoon some of the meringue into the icing bag, and make sure to close the top of the bag off. Squeeze the meringue onto the baking sheet to make any design you want.

Some ideas: Rabbits, eggs, mushrooms, Easter baskets, letters

Step 7: Cooking


Bake until dry and slightly crisp, about 1 1/2 hours.

Eat.

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    2 Discussions

    0
    CarrieI
    CarrieI

    4 years ago on Introduction

    Nice job! People don't always realize how hard it is to make a pastry bag do what you want it to. I applaud your efforts b/c meringues are hard to get to turn out unless you do it exactly right! Humidity plays such a big role in how they bake too! Keep up the great work!