Bow Meringue
Easy meringue to create any shape you like. This is my go to and no, don’t cut the sugar amount because it’s actually part of the science!
**mixer / hand mixer is recommended for this recipe**
Prep Time:15 minutes
Cook Time:3 hours
Total Time:3 hours and 15 minutes
- 4 egg whites
- 1 cup sugar
- Pinch of salt
- 2 tablespoons vanilla extract or paste
- ½ teaspoon cream of tartar
Instructions:
Preheat your oven to 200F (93C)
In a mixing bowl add your egg whites + cream of tartar on low medium speed (using the whisk attachment)
Once you see some baubles start adding a little bit of sugar at the time (probably every 2-3 minutes add a little bit) + pinch of salt
Once added all the sugar add vanilla and mix on high speed until soft peak (look for silky, shiny and white consistency)
This is the time for you to add food coloring (optional)
Into a piping bag or ziplock bag add your fluffy meringue and start piping (you can add a fun piping tip for extra shapes/ vintage look)
Bake for 2 hours (WITHOUT OPENING YOUR OVEN AT ALL!!! THIS IS IMPORTANT) and another hour with the oven turned off let it hang in there and DO NOT open the oven until the oven is at room temperature
Videos:
Post a Comment:
Your email address will not be published.
0 Comments
Meet Dana Hasson
Dana Hasson is an entrepreneur, content creator, and self-taught baker based in the heart of New York City. As an influential tastemaker and brand builder, Dana has fostered a community united by a shared passion for desserts and the pursuit of everyday glamour.
Let’s be friends
Join the DH newsletter to get exclusive recipes, tips and more!
0 Comments