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's Meringue Swirls

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