Meringue is a dessert which is often found in french ,swiss and Italian cuisines.It is made by whipping the egg white to soft peak along with sugar and flavors.Then piping it on baking sheets and baking them at a very low temperature till it doesn't feel sticky from outside.These are light ,airy and sweet and mostly homemade are often chewy while commercial meringues are crisp.
This is my first try and I'm more satisfied with the output.I did two batches ,the batch picture which i shared on my Instagram got burnt heavily since I kept my oven little higher temperature.For the second batch, I was to so alert with the temperature resulting in a good meringue.I adapted this recipe from here and modifed it to basic vanilla meringue.
Preparation time : 15 mins
Baking time: 30-40 mins ( varies)
Egg whites- 2
sugar- 1\2 cup
cream of tartar- 1\2 tsp
salt- a pinch
vanilla essence- 1 tsp
1.Preheat the oven at the lowest temperature of the oven.
2.Break open the eggs and separate egg white from yolk.
3.Beat the egg white with a hand mixer or stand mixer along with the cream of tartar and salt at high speed.
4.Slowly add in sugar by spoon and whisk well till it get completely dissolved.Add in vanilla essence and beat till it is stiff.
5.Separate into bowls ,add in desired food color and just fold in ( don't whisk it more).
5.Transfer it to a piping bag with star nozzle. Drop it on lined baking tray .
6.Bake it in the oven for 30-40 mins or longer till it is not sticky on the side.
7.Cool on the wire rack and remove the meringue kisses from the paper.
Enjoy the airy sweet dessert.
After baking i got a pale color so if you prefer deeper color add more food color.