More Meringues

Margarita Meringues

Meringue Bit
3 large egg whites
2/3 cup sugar
1 packet True Lime
1 Tablespoon Tequila

Dry Ingredients Bit
1/4 cup cornstarch
1/4 cup powdered sugar
4 packets True Lime
4 packets True Orange

Salt or Sugar to sprinkle on top

Preheat oven to 300

Lightly grease a heavy baking sheet

In medium size bowl wisk together all the dry ingredients bits and set aside

In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the True Lime and beat on medium speed with the whip attachment until foamy. Add the granulated sugar about a Tablesppon at a time until all of it is incorporated. Turn mixer to high and beat until stiff glossy peaks form.

Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.

Sprinkle with either salt or sugar.

Bake for 40 minutes turning front to back every 10 minutes until outer meringue is crisp and light. Inner meringue should be marshmallowesque. Store in an airtight container for up to 4 days.



Pina Colada Meringues

Meringue Bit
3 egg whites
1/2 cup frozen concentrated pineapple juice, thawed
2 Tablespoons sugar
1 packet True Lemon (or 3/8 teaspoon cream of tartar)
1/4 teaspoon coconut extract


Dry Ingredient Bit
1/4 cup cornstarch
1/4 cup powdered sugar
1/4 cup dessicated coconut
1/4 teaspoon vanilla powder (can substitute 1/2 teaspoon real vanilla extract but add it into the meringue bit with the coconut extract)
pinch salt

Preheat oven to 300

Lightly grease a heavy baking sheet

In medium size bowl wisk together all the dry ingredients bits and set aside

In a stand mixer bowl (or spotlessly clean metal or ceramic bowl) combine egg white with the lemon juice and beat on medium speed with the whip attachment until foamy. Add the granulated sugar a tablesppon at a time until all of it is incorporated. Turn mixer to high and beat.

Meanwhile in a small saucepan heat the pineapple juice concentrate until it just boils. With the mixer running, carefully pour the hot juice over the egg whites. Beat until stiff peaks form. Stir in the extract.

Gently but thoroughly fold in the dry ingredient bit into the meringue. Either pipe out or drop by spoonfuls, 20 cookies onto a lightly greased cookie sheet.

Bake for 30 minutes turning fron to back every 10 minutes until outer meringue is lightly browned. These do not have the crisp exterior of more traditional meringues.