Meringues
The true origin of meringue is
debatable but there is no doubt that France, Sweden, and Italy have been
honing the craft for centuries. Early recipes date back to the 1600s. In
some French regions they are still referred to by the nickname pets
(the French word for farts) which refers to their light and airy character.
This dried egg white and sugar confection is one way to be creative and fun without having to commit to the production of a full on dessert with many components. It doesn't get any easier than putting something in the oven over night and waking up to a delectable edible that can garnish other desserts or simply be eaten as is. The shapes, sizes and uses are endless. They can even be piped into disks with an edge on them to make a gluten-free tart shell. If you're feeling patient you can pipe baby booties or other shapes.
This dried egg white and sugar confection is one way to be creative and fun without having to commit to the production of a full on dessert with many components. It doesn't get any easier than putting something in the oven over night and waking up to a delectable edible that can garnish other desserts or simply be eaten as is. The shapes, sizes and uses are endless. They can even be piped into disks with an edge on them to make a gluten-free tart shell. If you're feeling patient you can pipe baby booties or other shapes.
Ingredients
Units:
- Superfine Sugar - 5¼ oz
- Egg white - 3⅛ oz
- Cream of Tartar - 0.07 oz
- Vanilla Extract - 0.05 oz
Servings
70 cookiesDirections
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