A. Why don't I make meringue cookies all the time?
B. Same question.
*this post is sponsored by Imperial Sugar
Spooky and sweet. I am obsessed with these swirled meringues...and they are SO easy to make!
(I almost had Spike pose with one since they match his black and white, but I thought it might be a little much.)
These Halloween meringues are crispy on the outside and slightly chewy on the inside, flavored with almond, and oh-so-sweet.
Don't they look like something that would be sold in the Nightmare Before Christmas Bake Shoppe?You might have come across meringue recipes that call for superfine sugar. Don't go out and buy a bag of it. I use my regular Imperial Extra Fine Granulated Sugar and a little secret that you'll see in the recipe.
Here's all of the equipment you'll need:
- piping bags
- large round icing tip
- food-only paintbrush
- black gel paste food coloring
Once the meringue is made, simply paint the food coloring in 3 stripes up the piping bag. Fill it with the meringue and you're good to go.
The meringues look super shiny before they're baked. They do dry in the oven and lose some of their intense shine, but still have a pretty sheen.
Can you just imagine switching out the food coloring for different seasons...or sports? I see lots of meringues in my future.
Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [
So you only have to add the stripes once and they last that vibrantly the entire time? Definitely need to try and also endless possibilities for other holidays as you mentioned!
ReplyDeleteHey Erin! In the recipe, I recommend using two piping bags...all of the meringue won't fit in one bag. The color will fade as you go, but I actually loved having the variation of shades. The black stays vibrant through a lot of piping, though. :)
DeleteNever thought of black! Very cute.
ReplyDeleteThese look so cool!
ReplyDeleteLook at those pretty swirls. These are so fun!
ReplyDeleteI would switch out the flavoring to vanilla since I am not an almond fan. Now I am wanting meringues again. I love making them. Nutella is my all time favorite though.
ReplyDeleteBridget,
ReplyDeleteI've never made meringues but you've inspired me. These look delicious.
Annamaria
I don't know if I'm more impressed by the fabulous striping or the fact that you actually made meringues in Houston! The humidity up here in DFW is sometimes too much for my poor little meringues. I made some the other day and that's the first batch in a while that turned out nice and crispy like they are supposed to be.
ReplyDeleteI'm going to add red and blue for the 4th ,...then red and green for Christmas!
ReplyDeleteI love the pictures, but where is the recipe? Am I completely overlooking it?
ReplyDeleteRecipe is inked at the bottom of the post. :)
DeleteI literally made these three times in one day and they didn't come out like yours!! I followed your recipe to a t! Can you please help!!! One time they're turning brown and crackly the next there sticky
ReplyDeleteHi there! Well, hmmmm. I'm not sure what is happening, especially because you got completely different results. The cracking and browning sounds like your oven may be running a little hot. Have you tried checking it with an oven thermometer? The sticky issue could have to do with making them on a humid day, or possibly is the sugar wasn't completely dissolved.
DeleteHope that helps!