I had some meringues at my friends house and loved them at first bite. I was determined to make meringues so I kept looking and finally found this (I always use this site for recipes and searched the first time, didnt find it, then after 3 more days tried again and found it) I got discouraged and.....using my rage as help, finally got the egg whites and lots of powdered sugar(I think I used 3 cups) got the cookies to hit the soft peak stage. I piped them out in rosette formations. I put them on a cookie sheet, buttered and floured, and put them in the oven at 185 degrees, without the door open. I was not sure how to test they were done, because they were crispy after and hour and a half, so I ate one.....I ended up eating most of the batch by the time they were done! Very, very good.....I am just wondering three things. A.) Should I use oil-based extracts? B.) How do I test if they are done(Other than eating...they slid off even when they werent crispy) C.) How would I make these chocolate WHILE still being able to pipe them out? I would love to make Chocolate Chip meringues with regular base, and dip some of them in liquid ganache for my aunt's wedding.
Was this review helpful?
2 users found this review helpful
I had some meringues at my friends house and loved them at first bite. I was determined to...