It’s been oppressively hot and humid in LA recently, and I thought you might want to look at some sweets that remind you of cooler, airy-er times. These meringues are delicate, crispy, and light as a cloud. They’re only slightly sweet, and the milk chocolate square in the center adds a touch of rich, creamy contrast. Note, I did not make these during the hot humid weather as they don’t set up well in humidity.
(from King Arthur Flour)
Makes 20 to 24 meringues
2 large egg whites
1/4 teaspoon cream of tartar
dash of salt
1/2 cup plus 1 tablespoon (4 ounces) granulated sugar
candied cherries and/or bittersweet or semisweet chocolate chunks
- Preheat the oven to 200°F. Line a baking sheet with parchment.
- In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.
- Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
- Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.
- If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. A tablespoon cookie scoop works well here. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.
- Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.