Pistachio Meringues and Chocolate Mini Morsel Meringues
Time for a Church Reception tonight, September 14. This time I did not play the over-reacher and cater all the sweet stuff; I offered to make meringues (over 100 small meringues). I did Pistachio Meringues, colored the palest green, and Chocolate Mini Morsel Meringues.
Most of my recipe is adapted from the Fine Cooking website except I had to change the baking times. I found that putting the meringues in at 220 F for 1-1/2 hours, followed by 175 F for 1-1/2 hours seemed to give a nice crisp meringue on the outside with a sticky toffee consistency right in the middle. I really like this but others might prefer a real crisp French meringue that snaps when you take a bite of it.
3 oz. (3/4 cup) confectioners' sugar 1/2 cup superfine sugar Pinch table salt 4 large egg whites, at room temperature 1/2 tsp. cream of tartar 1/4 tsp. pure vanilla extract 1/3 cup unsalted shelled pistachios, chopped medium fine/or 1/3 cup Nestle Mini-Morsels. --------------------------------------------------------------------------------
Arrange oven racks in the top third and bottom third of the oven. Heat the oven to 220 F. Line a large heavy baking sheet with parchment. Sift together the confectioners' sugar, superfine sugar, and salt.
With an electric mixer fitted with the wire whisk, combine the egg whites and cream of tartar. Begin mixing on medium-low speed until frothy. Increase the speed to medium high and beat until the whites form soft peaks. Continue beating while gradually sprinkling in the sifted sugars. When all the sugar is added, increase speed to high and whip until firm, glossy peaks form. Add the vanilla and the 1/3 cup pistachios and beat just until blended, about 10 seconds.
Spoon about half of the meringue into a large pastry bag fitted with a large tip. Pipe shapes as you like (for kisses, about 1-1/2 inches wide and about 2 inches from tip to base) onto the prepared baking sheet, about 1/2 inch apart.
Bake the meringues for 1-1/2 hours at 220 F and then reduce heat to 175 F for another 1-1/2 hours. Remove them from the oven and gently lift the meringues off the parchment. Serve immediately or store in an airtight container for up to a month.
Tonight will tell if they are a favorite dessert or not. I think they will like them.
Well, "tonight" is now the next day. The meringues were a huge success, particularly the Pistachio Meringues. In fact, for my next venture I will probably leave out the chocolate chip meringues and make almond meringues to go with the pistachio ones.