Oct 21, 2018
So anyone around me these last few weeks know I have been obsessed with Meringue. I was inspired by a recent Instagram picture that showed the new “Sultan Tip” ring and wanted to be able to make them. But try as I may I could not get them to work.
They are supposed to have a nice clean hole in the centre and look much like a Christmas wreath in shape.
I tried many different recipes; some had cream of tartar, some grind their sugar, some added lemon juice...but no deal...couldn’t do it...
And then the moment passed. I figured it was likely due to the fact I did not have a “Silpat” as shown in the demo video so decided to attack it again once I was in possession of one of those.
But this morning I wanted to make my Ghostly Meringues. I then realized I did not have any liquid egg whites (which I swear by because you can only use so many egg yolks) so I had to resort to using real eggs.
Well what a shock!!!
Real egg whites whip up way differently! They were so stiff and glossy and beautiful...It made me want to dance with joy! I could hold the entire bowl upside down and they stayed put!
So now I have to try the Sultan tips again!
But meanwhile, it was time to make the Ghosts. They piped like a dream so I thought I would give you the recipe given I tried so many...this one is the best and is the basic.
4 Large temperature egg whites
½ teaspoon cream tartar
1 cup granulated sugar
½ teaspoon flavouring (vanilla, almond...I prefer almond)
Set oven to 170 degrees.
Whip the egg whites until foamy and then add the cream of tartar and whip for another minute or so to ensure it is well incorporated.
Gradually add all of the sugar one tablespoon at a time. Make sure each addition is added slowly. It is a labour of love but worth taking your time to get a great finished product.
Finally add your flavouring a mix just a moment longer.
Put your meringue into a piping bag and pipe away. For my ghosts I used a large round tip (number 5) but I wished it was a bit bigger and I piped my ghosts. Finally I added my eyeballs. Adding eyeballs always makes me laugh. I feel like I am creating a family and then I don’t want to eat them. Helps with my weight ...lol...
You need to cook these until crisp and it is hard to tell you how long that will be because it depends how big they are. But probably at least an hour...maybe 2! Then turn the oven off, prop open the door just a little and leave them in the oven. I left mine over night. Store in an airtight contain and they last a long, long time!
A word of caution: if you leave them in the oven overnight...don’t forget them! I have done this before and trust me....it is disappointing to open your oven door to pop in your chicken after preheating your oven only to find your pretty meringues cooked to oblivion.