A Nest for All Seasons A Nest for All Seasons: "Leave them in the oven OVERNIGHT" Meringues

All content on this site is my sole creative property and may not be reproduced. If you would like to feature, pin or otherwise refer to content of mine, thank you! Please clearly link back to 'A Nest for All Seasons' and only use up to two photographs. To purchase content, please e-mail me for rates and restrictions. Posts may contain affiliate links for trusted products. I receive a small percentage of sales when you purchase from these sites. Buttons courtesy of SOURCE

16 July 2014

"Leave them in the oven OVERNIGHT" Meringues

Pin It

Need a little caffeine?  Let's fill 'er up!

Vanilla Coffeemate Creamer David Bromstead with Amy Renea

BOLD coffee -- super strong -- meet sweet and mellow vanilla cream.
Nothing fancy.  Just solid, sweet, "I never want to have a morning without it" vanilla.

Vanilla Coffeemate Creamer David Bromstead with Amy Renea

 Yeah...that is way too much cream.
 
Vanilla Coffeemate Creamer David Bromstead with Amy Renea

Finish off that baby with hot delicious brew and pair it with a bow.

Huh what?  Yes a bow.  A vanilla bow made out of egg whites.

Homemade Leave Overnight Meringues by Amy_Renea at A-Nest_for_All_Seasons

...or ribbons...those work too.
Homemade Leave Overnight Meringues by Amy_Renea at A-Nest_for_All_Seasons

These are going to help your waistline (kind of...ok not really) after that copious amount of cream.  The recipe is a goodie from an old Betty Crocker cookbook (I got the Floating Islands Punch recipe from there as well).  Amazon actually HAS it RIGHT HERE -- shocked me!  I picked up mine for a few pennies at a book sale.  The recipe is simple but the method is pretty genius.  Instead of watching the meringues and making sure they don't burn, you simply leave them IN THE OVEN ALL NIGHT.  Yup!  You read that right!  Here is how it works:

1. Heat the oven to 400 degrees.

2. Blend 6 egg whites (3/4 cup), 1.5 tsp lemon juice and 1 cup of sugar in your stand mixer, with a handheld or with a whisk.  A whisk works, but it will take a LONG time and your arm might get tired -- fair warning.  I halved the sugar from the original recipe and it was plenty!  You can also add flavor via a tsp of extract, be it vanilla (yay!), lemon, orange, whatever.  Full disclosure -- I tried using the french vanilla Coffeemate creamer for flavor, but the cream kept the eggs from whipping up fully.  Stick with an extract and serve with creamed coffee!

3. Let the mixture whip until stiff peaks form.  STIFF -- like little mountain tops of whipped cream.  The egg mixture should stick on a spoon and not fall off when you turn it upside down.

4. Spoon the mixture into a piping bag (or the redneck way like me with a ziplock bag and a hole cut into the corner) then pipe bows, ribbons or little peaks/puffs onto a baking sheet.  I use these liners and they pop right off without a problem.

5. TURN THE OVEN OFF ALL THE WAY.  Pop the merengues into the oven, close the door and DO NOT OPEN IT UNTIL MORNING (or several hours later if you are making them during the day).  The next morning, the meringues will be perfect!

Want more recipes from our girl's day event?  Visit right HERE!

Homemade Leave Overnight Meringues by Amy_Renea at A-Nest_for_All_SeasonsHomemade Leave Overnight Meringues by Amy_Renea at A-Nest_for_All_Seasons
 

 

0 COMMENTS:

Related Posts Plugin for WordPress, Blogger...
 
--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------