If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Tuesday, December 4, 2012

Egg Recipe # 33 and Update


I have not been meeting my goal I started back in the beginning of the year. I thought I would post an egg recipe a week and end up with 52 recipes. Well I learn a few things from this, first thing a new recipe a week for me was too much. You see I did not want to post a recipe I hadn't tried  But there have been times this year I have not been home to cook or I just didn't get around to it. Second was there are some I wanted to eat again or would and than just did not feel like another egg dish. 
So I have decided that there a few recipes I have still that I want to share, so I'm going to break one of my rule, I'm going to post recipes that I haven't tried yet but plan to.
Also I realize I will not meet my goal of 52 but I can live with that.
So with that said,
this is one I have been wanting to make since May but had no occasion to make them.

  

Martha Stewart Living, May 2012
Prep Time  20 minutes
Total Time  2 hours
Yield Makes 25

Ingredients

3 large egg whites, room temperature
3/4 cup sugar
1/2 vanilla bean, seeds scraped
Large pinch of salt
Large pinch of cream of tartar
1 teaspoon finely grated fresh orange zest
Gel-paste food coloring, in orange
Directions

Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.

Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.

Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don't need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.

Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.



I have everything to make these and if I get the time this week, I plan on making them for a cookie exchange but I did not want to wait for when I finally do to share this recipe.
Just in case


2 comments:

  1. Cute, although I'm not into food coloring myself...

    ReplyDelete
  2. Those look really pretty and delicious. Be sure it's not raining when you make them, the moisture in the air will make them turn out sticky I've heard.

    ReplyDelete

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