Pink-Mar­bled Meringues

Canadian Living - Holiday Entertaining - - Easy entertaining -

Hands-on time: 15 min­utes

To­tal time: 2¾ hours

Makes: 60 pieces

Meringues are one of those good­ies that look so much harder to make than they ac­tu­ally are—all you need are a few in­gre­di­ents and 15 min­utes of hands-on time. Ar­range them on a sweet tray or, for a so­phis­ti­cated yet sim­ple end­ing to a din­ner party, crum­ble a cou­ple of them over a bowl of ice cream and top with fruit. 4 egg whites

⅛ tsp cream of tar­tar

1 cup gran­u­lated sugar

pink paste food colour­ing

1 tbsp ground shelled pis­ta­chios

In large bowl, beat egg whites with cream of tar­tar un­til soft peaks form; beat in sugar, 2 tbsp at a time, un­til stiff glossy peaks form. Dip tooth­pick in food colour­ing and swirl into egg whites; gen­tly fold un­til mar­bled.

Us­ing pas­try bag fit­ted with star tip, pipe meringue in 1-inch mounds onto parch­ment pa­per–lined bak­ing sheets; sprin­kle with pis­ta­chios.

Bake in top and bot­tom thirds of 200°F oven, switch­ing and ro­tat­ing pans half­way through, un­til dry, about 2 hours. Turn off oven; let stand in oven for 30 min­utes. Trans­fer to rack; let cool com­pletely. (Makea­head: Layer be­tween waxed pa­per in air­tight con­tainer; store for up to 1 week.) PER PIECE: about 15 cal, trace pro, trace to­tal fat (0 g sat. fat), 3 g carb (0 g di­etary fi­bre, 3 g sugar), 0 mg chol, 3 mg sodium, 5 mg potas­sium. 4 ¼ cup 2 tsp 4 cups ½ tsp 1 cup ½ cup egg yolks but­ter or hard pareve (nondairy) mar­garine, melted and cooled vanilla all-pur­pose flour (ap­prox) salt veg­etable oil for deep-fry­ing rasp­berry jam ic­ing sugar

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