Who doesn't like baked meringues?! Here we have Raspberry paired with a lovely lemon curd, Vanilla with blackberry jam and Mint and Chocolate ganache. I got this recipe from my head, Thank you.
*4 Egg whites whipped and frothy until a semi - hard peak forms. (1/4c. sugar per egg white) A pinch of Salt + Cream of tartar + 1/4 tspn. Lemon Juice.
*Adding 1c. sugar (I prefer Confectioners) little by little while whipping away at mid-peak. Add your desired flavor and chosen color. If you add all at once, your Meringues won't be crisp and may wilt. Undissolved sugar molecules will draw in moisture and will destroy your pastry.
*Place into your pastry bag being careful not to 'pack it in'..it will deflate your airy meringue, BEWARE! :(. Have fun and experiment with various size tips and designs. Bake at 325 deg. for 25-30mins.
Store @ Rm. temp and keep OUTSIDE of the refrigerator up to 2 days.
*Interesting Fact: An egg white left @ room temp. for 30mins. can be volumize 6 x's it's size when whipped!
Enjoi!
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