Difference between revisions of "Meringue Puffs"
From UtterChaos
m (Merangue Puffs moved to Meringue Puffs: spelling...) |
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Also, when whipping egg whites, it is best to use a bowl that has never held oils, and a copper one at that. | Also, when whipping egg whites, it is best to use a bowl that has never held oils, and a copper one at that. | ||
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<b>Ingredients</b> | <b>Ingredients</b> | ||
Latest revision as of 19:19, 7 July 2008
I simply adore these. Add a drop of vanilla extract, or some mint extract, or a host of the other available flavors, for a lovely variety. Put in a drop or two of food coloring in different batches and you have a pleasing multi-pasteled, multi-tasting array of puffs. Delightful.
Sometimes I snip the tops off with some shears and drizzle caramel or chocolate sauce inside. Whipped cream is good too, the heavier the better...but then again I like my whipped cream thick enough to smother small rodents to death, so you may like it fluffier.
Also, when whipping egg whites, it is best to use a bowl that has never held oils, and a copper one at that.
Meringue Puffs
Ingredients
2 egg whites
3 tbsp brown sugar. Dark brown is best.
7 tbsp white sugar
To Cook:
- Preheat oven to 250°.
- Whip egg whites until white and creamy.
- Add 2 tbsp brown sugar and 4 tbsp white sugar and beat until peaks form.
- Add 1 tbsp brown and 3 tbsp white sugar. Whip until completely blended and it forms stiff peaks.
- Put wax paper on a baking sheet and dollop/squeeze out candies. There should be about 20.
- Bake for 40 minutes.
