Have you ever wanted a light and fluffy dessert that melts in your mouth? This is it. I found in my travels that meringue desserts are very popular. I wanted to know how to make these delightful little bites.
The recipe is quite simple, but you need to have patience or you can ruin the result.
2 Large Egg Whites
2 drops Lemon Juice
7 Tablespoons white sugar
1/4 tsp vanilla (I used mint extract instead)
1. Preheat oven to *225. Line 2 baking sheets with silicone baking mats.
2. Whisk egg whites & lemon juice together in a bowl until thick, white and foamy. Add sugar a spoonful at a time (slowly), whisking constantly, until meringue is shiny and thick and holds its shape.
3. Once meringue is thick and shiny (and holds its shape) add flavoring and food coloring and continue to which about 2 more minutes.
4. Transfer meringue to a piping bag. Pipe shapes or puffs onto baking sheet.
5. Bake in preheated oven until dry, about 1 hour. Turn off the oven, close the door and leave meringue cookies in the over with the heat off until completely dried, about 1 more hour.
6. Remove from the silicone baking mats by putting your fingers under the mat and pushing the cookies off the mat from below. This will keep them from breaking. They are very fragile.
Notes: You can use any flavoring instead of vanilla. I used mint on these and a few drops of green food coloring. Do not use more than 1/4 teaspoon of flavoring or it will overwhelm the flavore and the texture will not be thick and hold its shape.