I made meringues last night for the State of the Union.
They are so delicious. Melt in your mouth and just the right amount of sweet.
I made two flavors. You can call them swirl meringues.
I have strawberries and blackberries. I have been on a tart black berry kick lately. It is my jam.
So to prep the berries for the meringues and make a sauce I covered the fruit in honey and balsamic vinegar in a bake safe dish. I baked them at about 300 for 15 minutes or until they are soft. I let the fruit mixtures cool before putting them in the food processor. I then used a strainer sifter to get the seeds out of both the mixtures. I dislike seeds in my jam.
Ive remember my dad making meringues when I was a kid. I tried to keep these meringues as close to what I remember him making. Keeping it simple.
I used four egg whites and beat those till stiff peaks. I slowly added the cup of sugar and a teaspoon of cream of tartar. Continue to beat the meringues until the meringue is smooth and glossy.
Spoon your mixture out into equal mounds. Try to keep them as equal in size as possible. I know this is tricky. Take a spoonful of your berry mixture and swirl it around your meringue mound. Try no to make them too soupy- the meringues will take longer to cook and set if this happens. They will still be delicious, but it takes longer.
These are my strawberry meringues.
And my blackberry meringues.
They look good enough to eat already.
Bake your meringues at 300 for about 20-30 minutes. Or until the meringues are firm to the touch. The key to keeping your meringues chewy in the center is to let them cool in the oven. After your meringues are firm turn the oven off and let the meringues sit. This for my oven is 30- 45 minutes. It could be longer or shorter depending on the oven.
I only managed to get finished pictures of the blackberry meringues. My husband came in and swooped up all the strawberry ones! Noms!
Store leftover meringues, if there are any, in an air tight container. They will last a couple of days.
1 cup berries of choice. I used blackberries and strawberries.
1 teaspoon Honey
1 teaspoon balsamic vinegar.
Bake at 300 for about 15 minutes or until soft.
4 egg whites
1 cup white sugar
1 teaspoon cream of tartar
Beat egg whites till stiff peaks form. Slowly add sugar and cream of tartar. Continue to beat until meringues are smooth and glossy.
Bake at 300 for about 20-30 minutes or until meringues are firm to the touch. Let cool in the oven for about another 30-45 minutes.