Eggnog Meringues
Sweet and light as air, these meringues are flavored with vanilla and nutmeg.
Servings 2 -3 dozen
Ingredients
- 3 large egg whites room temperature
- 1/2 C granulated sugar processed for a few seconds in a food processor
- large pinch of salt
- large pinch of cream of tartar
- the seeds of 1 vanilla bean
- 1/2 tsp freshly ground nutmeg very lightly packed
Instructions
- Preheat oven to 200 degrees. Arrange the oven rack to be in the bottom 3rd of the oven. Line a baking sheet with parchment paper and set aside.
- Carefully separate the eggs so that no yolks are in the whites. Place the egg whites in a clean glass or stainless bowl. Add the salt and cream of tartar and beat until soft peaks form. Slowly add the sugar, 1-2 tbsp at a time, beating thoroughly after each addition to make sure the sugar dissolves.
- Continue to beat until stiff peaks form. Test that the sugar is all dissolved by rubbing a small amount between your fingers. It should be completely smooth.
- Once the egg whites have been beaten to stiff peaks and is smooth and glossy, add the seeds of the vanilla bean and the grated nutmeg. Beat well to incorporate then place the mixture in a prepared piping bag or a Ziploc bag with the corner cut off.
- On the prepared baking sheet pipe 1"-1.5" diameter cookies.
- Place in the oven and bake for 1 hour 10-15 minutes or until dry. Turn off the oven and let the meringues cool and continue to dry until the oven completely cools down, or overnight.
Notes
- Make sure the egg whites are completely separated from the yolks and the bowl and beaters are completely clean - any trace of oils will stop the egg whites from forming stiff peaks.
- If you don't have time to let your egg whites come to room temperature place your bowl with the egg whites over a small pot of simmering water(making sure the bowl doesn't touch the water) and stir while gently warming the egg whites, just until barely warm to the touch.
- Don't add your addins until the egg whites have been beaten enough, the natural oils in whatever your adding can interfere with the egg whites and stop them from forming stiff peaks.
- If the meringues begin to turn golden on the bottom or the top, turn the oven down 25 degrees and just bake slightly longer.
- If you don't have time to let your egg whites come to room temperature place your bowl with the egg whites over a small pot of simmering water(making sure the bowl doesn't touch the water) and stir while gently warming the egg whites, just until barely warm to the touch.
- Don't add your addins until the egg whites have been beaten enough, the natural oils in whatever your adding can interfere with the egg whites and stop them from forming stiff peaks.
- If the meringues begin to turn golden on the bottom or the top, turn the oven down 25 degrees and just bake slightly longer.