"Leave them in the oven OVERNIGHT" Meringues
Need a little caffeine? Let's fill 'er up!
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.
Yeah...that is way too much cream.
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.
...or ribbons...those work too.
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!