Colorful Meringue Drops using a Compact Cook
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, meringues! The delightful, airy confections that are like a sweet kiss from the heavens! Originating from the quaint little town of Meiringen in Switzerland, these cloud-like treats are a perfect combination of egg whites and sugar that, when whipped to perfection, defy gravity and take on a life of their own. The crunch on the outside yields to a soft, chewy center that will make your taste buds dance with joy. Fun fact: Did you know that meringues were historically served at royal banquets? It’s true! So, every time you indulge in these delicate bites, you’re partaking in a tradition fit for kings and queens. Just remember, the key to perfect meringues lies in the patience of the process, and maybe a little bit of whimsy!
Ingredients
- 150 g Egg
- 300 g Icing sugar
- 5 g Vanilla flavor
- 2 Drop(s) Red dye
- 2 Drop(s) Green dye
- 1 Drop(s) Blue curacao
Steps
Meringue Base
- Add 150 g of egg only white in the food processor bowl.
- Place the whisk.
- Mix manual: 6:00min / 37°C / Speed 3.
- Remove the whisk.
- Mix manual: 1:00min / 0°C / Speed 3.
- Add 300 g of icing sugar in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Add 5 g of vanilla flavor in the food processor bowl.
Coloring and Piping
- Transfer the content of the food processor bowl in a bowl.
- Wash the food processor bowl.
- Divide the meringue into five equal portions.
- Leave one portion white.
- Add 1 drop(s) of red dye in a Preparation name.
- Mix the second portion gently with a spatula.
- Add 1 drop(s) of red dye, 1 drop(s) of green dye in the Preparation name.
- Mix the third portion gently with a spatula to obtain a light yellow.
- Add 1 drop(s) of green dye in the Preparation name.
- Mix the fourth portion gently with a spatula.
- Add 1 drop(s) of blue curacao in the Preparation name.
- Mix the fifth portion gently with a spatula.
Cooking
- Preheat the oven at 80°C.
Coloring and Piping
- Transfer each meringue color into separate piping bags fitted with a star nozzle.
- Pipe small conical shapes onto baking sheets lined with baking paper.
Cooking
- Cook in the oven at 80°C during 2h .
- Turn off the oven and let the meringues cool inside with the door slightly ajar for another hour.
- Remove from the oven and let cool completely on a wire rack.
- Store in an airtight container.
- Serve Cold or store in a hermetic box maximum 0 .
