Meringue Drops Recipes

CHAI MERINGUE DROPS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl.
• Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture.
• Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans.

CHOCOLATE MERINGUE DROPS

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;

LEMON-GINGER MERINGUE DROPS

Steps:

• Allow egg whites to stand at room temp for 30 minutes.
• Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
• In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.
• Beat with an electric mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
• Gently fold in candy.
• Spoon mixture into a decorating bag fitted with a ½ inch round tip.
• Pipe into 1 ½ inch teardrop shapes, 2 inches apart on prepared sheets.
• Bake both sheets on separate racks in preheated oven for 10 – 15 minutes.
• Turn off oven and let cookies dry in oven with door closed for 1 hour.
• Transfer cookies to wire rack and let cool completely.
• To store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.

MERINGUE DROPS

Steps:

• Preheat the oven to 150° F, or the lowest setting possible. Line two baking sheets with parchment paper.
• Beat the egg white in a small bowl with a wire whisk until foamy. As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them. Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet to form 3/4-inch rounds. (If you don't have a pastry bag, drop the beaten whites by the slightly rounded teaspoonful, keeping the little mounds as high as possible.) Bake until the meringues are completely dry and very light, about 2 1/2 hours. Cool completely.
• Pour the cream into a small, chilled bowl. Beat with a wire whisk or an electric mixer until the cream holds stiff peaks. Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues. Press the flat side of a second meringue gently onto the cream to make a meringue sandwich. Repeat with the remaining meringues and cream. Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.

PINK MERINGUE DROPS

Steps:

• Preheat oven to 200 degrees with two racks centered. Line 4 baking sheets with parchment paper. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.
• In the heatproof bowl of an electric mixer, combine egg whites, sugar, and cream of tartar, and place over the saucepan of simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
• Transfer bowl to electric mixer fitted with the whisk attachment; whip, starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine, and continue beating until stiff peaks form.
• Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch drops onto prepared baking sheet; after each drop is piped by squeezing the bag, release from squeezing, and pull straight up with the bag to create the very fine curled tip on each drop. Bake until drops are hard to the touch but not browned, about 1 1/2 hours. Repeat to use all meringue. Meringue drops may be made a day ahead and kept in an airtight container at room temperature.
• Melt chocolate in a heatproof bowl, or the top of a double boiler, set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue drop into the melted chocolate; stick two together, if desired. Turn upside down on a cooling rack, and let chocolate harden -- this can take up to 50 minutes at room temperature -- or just freeze on parchment paper for 5 minutes. Serve.

MERINGUE DROPS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.