in

Sprinkle Dipped Meringues Recipe

Sprinkle Dipped Meringues
Sprinkle Dipped Meringues
Print

Sprinkle Dipped Meringues Recipe

Sprinkle Dipped Meringues

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

 

 

I’m not quite sure if I could do this book justice, the quality of her work is just a bit out of my league, yet it’s one of those books I can’t

stop looking at. Recipes like Cotton Candy Cloud Cookies, and Chalkboard Cookies with Edible Chalk – I’m totally obsessed! If you’re a baker, or know a baker, this book is a must!

 

Back to these meringues. Naturally I chose this recipe because they are low in fat. Two cookies are under 100 calories, so if you need a sweet treat to bring to a party that’s not over-indulgent, this is a great option.

 

A note from the author: When making meringue, be sure that your mixer bowl and

whisk are completely free from even a smidge of grease or other residue.

For the most stable and voluminous meringue, I find it’s best to use

fresh eggs, without a trace of yolk, and not pre-packaged egg whites.

Egg whites tend to separate best when they are cold, but they whip up best when room temperature or warm.

Ingredients

Melt-in-your-mouth meringues dipped in creamy white chocolate and sprinkles, is there anything sweeter?

 

 

I’m not quite sure if I could do this book justice, the quality of her work is just a bit out of my league, yet it’s one of those books I can’t

stop looking at. Recipes like Cotton Candy Cloud Cookies, and Chalkboard Cookies with Edible Chalk – I’m totally obsessed! If you’re a baker, or know a baker, this book is a must!

 

Back to these meringues. Naturally I chose this recipe because they are low in fat. Two cookies are under 100 calories, so if you need a sweet treat to bring to a party that’s not over-indulgent, this is a great option.

 

A note from the author: When making meringue, be sure that your mixer bowl and

whisk are completely free from even a smidge of grease or other residue.

For the most stable and voluminous meringue, I find it’s best to use

fresh eggs, without a trace of yolk, and not pre-packaged egg whites.

Egg whites tend to separate best when they are cold, but they whip up best when room temperature or warm.

Instructions

Tools:

 

Large pastry bag Decorating tip #1A

 

Directions:

Preheat the oven to 200°F (90°C). Line two baking sheets with parchment and set aside.

Wipe a stainless steel bowl and the whisk of an electric mixer with a paper towel dampened with a little lemon juice to eliminate any trace of grease. Put the egg whites into the bowl and beat on low speed until foamy, about 30 seconds. Stop the mixer and add the cream of tartar. Increase the speed to medium and beat until soft peaks form, about 1 minute. Increase the speed to medium-high and add the sugar one spoonful at a time. Beat on high speed until very stiff peaks form and the meringue is glossy and thick, about 3 minutes. Add the vanilla and beat for 1 more minute.

 

Fit a large pastry bag with a large round decorating tip and pipe 2-inch-diameter cookies about 1 inch apart onto the prepared baking sheets.

Bake in the upper and lower third of the oven for 1 1⁄2 hours undisturbed, and then turn off the oven. Leave the cookies inside the oven for 1 more hour to dry out. The cookies should be crisp, but not browned or discolored. Transfer the baking sheets to wire racks to cool completely.

 

In a heatproof bowl, melt the white chocolate either in the microwave in 20-second intervals (be careful not to burn it) or over a small saucepan of simmering water. Line two baking sheets with fresh parchment paper and fill a shallow dish with the sprinkles. Dip the bottom of each meringue into the white chocolate, and then immediately dip them into the sprinkles. Put them on the prepared baking sheets and let them set, about 1 hour.

 

 

The meringues will keep in an airtight container at room temperature for up to 5 days. Makes about 30 cookies.

 

In addition to trying out some new recipes from Rosie, I’m also

is posting clues to a number of blogs where you can find her recipes

hidden. When you find one you can enter to win a fabulous prize! So now

that you’ve found me, check out www.sweetapolita.com for the full list

of prizes and all the official rules to enter!

 

Keywords: Sprinkle Dipped Meringues

Written by antoine

What do you think?

0 points
Upvote Downvote

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading…

0

Comments

0 comments

Skinny(er) Shamrock Shake

Skinny(er) Shamrock Shake Recipe

St Patricks Day Cake Pops

St Patricks Day Cake Pops Recipe