vrijdag 22 november 2013

The Perfect Meringue (Kopie)

These delicious, low-calorie, zero-fat treats are easier than you ever imagined to make in your own kitchen. This guide lays out step by step how to make delicious meringues, with various suggestions for flavoring at the bottom. The upshot: yummy, guilt-free indulgences perfect for snacks or to soothe that craving.

And for Weight Watchers, 6 meringues are just 1 point total!

Cook Time
Prep time: 30 min Cook time: 1 hour 30 min Ready in: 2 hours
Yields: About 3 dozen crispy meringues\

•3 egg whites, large
•1/4 tsp cream of tartar
•3/4 cup granulated sugar
•1/2 tsp pure vanilla extract

•electric mixer
•quart-sized ziploc
•waxed paper
•baking sheet
•spoon or spatula

Move oven racks to upper and lower thirds of oven. Preheat oven to 200 F.

Submerge eggs in a bowl of lukewarm water for 5 minutes to bring to room temperature.

Separate egg whites by gently cracking eggs, then passing yolk back and forth between the shell halves, letting white drip into bowl beneath your hands.

Discard yolks, and add whites to electric mixer.

Tip: Separate each egg into a smaller bowl before adding to mixer. This way, if you mistakenly break the yolk, you can discard that egg without starting over.

Measure cream of tartar into mixer and beat on medium-high until soft peaks form, as shown in Figure 1.

Slowly add sugar, one tablespoon at a time, while running mixer, until all has been incorporated. Continue beating until peaks form and the mixture is stiff and shiny (Figure 2).

Add vanilla and beat 30 more seconds.

Line baking sheets with waxed paper, securing at the corners with small amount of meringue mixture.

Fill ziploc with meringue mixture (Figure 3), and seal the bag almost completely, except for a small opening through which air can escape.

Cut one corner off of the bag, making a 3/4 inch opening. (Figure 4)

Fold the top of the bag over several times, then push meringue down to the snipped corner to ready for dispensing.

Hold the bag at a right angle to the baking sheet (Figure 5) and squeeze gently, making 1 1/2 inch meringues, about 1/2 inch apart.

Bake 90 minutes or until dry and crisp.

Remove baking sheets from oven and let cookies cool for 15 minutes or until room temperature before eating or storing.

Weight Watchers: If adding nuts or chocolate chips, count 4 cookies as 1 point.

Hazelnut Liqueur Meringues
After adding vanilla, fold in 3 Tbsp Frangelico or Basilica liqueur and 1/2 cup hazelnuts, then continue with recipe as directed.

Lemon Meringues
After adding vanilla, fold in 1 Tbsp lemon zest. Continue as directed.

Mint Meringues
After adding vanilla, fold in 1 drop green food coloring and 1/2 cup mini mint chocolate chips. Continue as directed.

Double Chocolate Meringues
After adding vanilla, fold in 1/2 cup mini chocolate chips and 2 Tbsp unsweetened cocoa powder. Continue as directed.

Almond Coconut Meringues
Substitute 1/2 tsp almond extract for vanilla, then fold in 1/2 cup finely chopped toasted almonds and 1/2 cup toasted coconut flakes. Continue as directed.

Cinnamon-Chocolate Meringues
After adding vanilla, sift 3 Tbsp unsweetened cocoa powder and 1 Tbsp cinnamon into meringue mixture. Fold in gently, with 1/2 cup mini chocolate chips. Continue as directed. Garnish with 1 Tbsp unsweetened cocoa powder sifted over baked meringues, as desired.

Seasons Greetings Meringues
After adding vanilla, fold in 1/4 cup miniature chocolate chips along with 1/4 cup crushed peppermint candy pieces, and/or 1/4 cup finely chopped nuts. Continue as directed.

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