Meringue Teasers

Meringue Teasers are a fun and easy recipe to make with the kids. They are perfect for any party or get together, and they are sure to be a hit!

Ingredients

• -2 egg whites
• -1/2 cup sugar
• -1 teaspoon vanilla extract
• -pinch of salt
• -1 cup dark chocolate chips or chopped bittersweet chocolate
• -1 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Cover cookie sheets with foil.

2. Beat egg whites in small bowl until foamy. Gradually beat in sugar until meringue forms stiff peaks. Add food coloring, if using. Add vanilla and salt. Stir in chocolate chips and nuts

3.. Drop meringue by teaspoonfuls onto prepared cookie sheets.. Place in preheated oven Turn oven off Do not open door for at least 6 hours or overnight

Nutrition Facts

• -Serving size: 1 meringue teaser
• -Calories: 48
• -Fat: 2.4 g
• -Saturated fat: 0.9 g
• -Unsaturated fat: 1.1 g
• -Trans fat: 0 g
• -Carbohydrates: 7.6 g

What texture should a meringue mixture be before piping it?

A meringue mixture should be smooth and glossy before piping it. If the mixture is too stiff, it will be difficult to pipe. If the mixture is too runny, it will spread when piped and will not hold its shape. The ideal texture for a meringue mixture is one that falls slowly from the spatula or spoon when lifted.

What are the steps to making a meringue?

To make a meringue, you will need to preheat your oven to 120°C and line two baking trays with non-stick baking paper. Then, use an electric mixer to whisk egg whites until they are foamy.

Once the egg whites are foamy, slowly add in sugar while continuing to whisk on high. Once all the sugar has been added, continue to whisk on high for 3 mins.

Next, use two teaspoons to spoon meringue onto lined trays. Make sure that each meringue is spaced out evenly on the tray. Bake meringues for 1 hour 30 mins.

Once they are done baking, let them cool before serving.

Which of the three types of meringue is the most stable one?

Italian meringue is generally considered to be the most stable of the meringues (which makes it suitable for making frosting too), but also, the most difficult to make of the three meringue types. You’ll also need a kitchen thermometer as your mixture has to reach a temperature of 115°C (very hot!)

French Meringue French meringue is made from whipped egg whites and sugar, with no additional stabilizers. It’s glossy, white, and stiff, with a light marshmallow-like texture. Because there’s only egg whites holding everything together, it can deflate more easily than Italian or Swiss meringues and isn’t as stable in warm climates. It should still hold its shape when piped though

Swiss Meringue Swiss Meringue is similar to French Meringue in that it’s made with just eggs and sugar (no cream of tartar or other stabilizers). The difference lies in how you make it: instead of whipping the egg whites and sugar together until stiff peaks form, you heat the two ingredients over a double boiler until the sugar dissolves and then whip them together until stiff peaks form.

What is the perfect meringue secret?

The perfect meringue secret is to add 1/8 teaspoon of cream of tartar for every egg white before beating. This will stabilize the egg white and result in a stronger, more stable meringue. If you don’t have any cream of tartar on hand, you can use 1/2 teaspoon of lemon juice for every egg white.

What are the 3 stages of meringue?

The three stages of meringue stiffness are soft, firm and stiff peaks. As you keep whipping your egg whites, the peaks will transition from soft to firm to stiff. It’s important to pause your mixing to check your peak stiffness level if you’re unsure how far along your meringue is.

Soft peaks are formed when the whisk is first inserted into the mixture and then removed; the resulting peak should flop over when the whisk is lifted. Firm peaks are formed when the mixture stands up in tall, defined points but still droops a bit at the tips. Stiff peaks stand up straight and do not droop at all.