2.03.2014

Vanilla Clouds


Hello friends! So if I have told you in the past that "this was my favorite dessert" I was lying! Because THIS is my new preferred dessert, they look like clouds! AND I don't feel like a big whale after I eat a few--it is mostly air! 

I found this recipe courtesy of a tweet of Simply Happenstance  and the recipe is adapted from Food for my Family . Instead of making them raspberry meringues, I just made them plain and simple vanilla.



This would be SO CUTE to make for a baby shower, bridal shower, or a little girl's "tea party" you can color them and flavor them as you like! Aren't these the cutest?!



Ingredients 

4 eggs whites
1 cup sugar
1/2 teaspoon sea salt
1 teaspoon vanilla extract


To Make 

Preheat the oven to 175º F, and prep 2 baking sheets 

Add some water to a saucepan and bring to a boil. Reduce the heat so the water is simmering. In a large metal bowl (the bowl for your stand mixer would be perfect), add the egg whites and the sugar. Don't mix too much, just until mixed.

Place the bowl over the simmering water and heat the eggs, sugar, and the salt scrapping down the sides of the bowl frequently, until all of the sugar crystals have dissolved (about 3-5 mins)

You can check this by touching the liquid on the spatula and rubbing it between your fingers to feel for grit

Once the sugar is dissolved, move the bowl to your stand mixer fitted with a whisk attachment or use a hand mixer. Beat the egg whites on medium-high speed until thick with just stiff peaks. The egg whites should be opaque and glossy. (On the "6-8" speed on a Kitchen Aid mixer, about 5-8 minutes)

Stir in the flavor liquor, vanilla, and/or coloring until fully mixed in. 

Place the fluffy mixture in a large pastry bag fitted with a large star decorating tip. Fill the pastry bag ¾ full and twist closed at the end! 



Pipe small, stars on the parchment leaving a small amount of space between each tiny star. These don't spread, so there is no need to leave room for expansion.

Place in the oven and bake for 1½ hours. Turn off the oven, prop open the oven door, and allow the cookies to continue cooling and drying inside for at least 30 minutes before removing.



Once the cookies are dry, store them in an airtight container until ready to serve. Do not expose to moisture or humidity or the meringues will lose their crispness.

It's an easy recipe and oh-so-rewarding. You can put these in a mason jar with a ribbon as a little gift, or gobble them all up yourself!! 

2 comments:

  1. my mouth literally watered reading this, and they're SO pretty! now if only i could summon the will to bake ;)

    xo marlen
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    1. Yes! They are so easy to make and delicious!! I just need a bigger oven so I can bake more at a time!! And larger pans. Next time ill make them colored and with a different flavor! I

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