We can’t get over these eggnog meringue drops!
Get into the holiday cooking spirit with our Christmas Wheel of Food! Our favorite foodies give it a spin and whip up a tasty recipe using one of the 21 traditional holiday ingredients.
Heather Smith shares how to make some amazing eggnog meringue’s for a leveled up hot chocolate. She shares why this is the perfect ingredient for her, and pro tips for making meringue.
Find more recipes at www.gygi.com, or on Instagram, @orsongygi.
Eggnog Meringues
Ingredients
- 4 large eggs, room temperature
- 1/2 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1/4 tsp egg nog flavoring
- freshly grated nutmeg-to taste
- ground cinnamon- to taste
- brown food coloring
Instructions
1. Pre-heat oven to 225 degrees and place racks in the upper and middle positions. Line your cookie sheet with parchment.
2. In your stand mixer- add in your room temp egg whites and cream of tartar. Make sure that there is no crumbs or residual grease in your bowl, you can wipe with vinegar to give it a quick insurance policy- but make sure its nice and clean. Beat with the whisk attachment on medium speed until they become frothy- about 2-3 minutes.
3. Up the speed to medium-high heat and SLOWLY add in the sugar one tablespoon at a time. Once the sugar is all added, turn the speed up to high and beat the egg whites until they are glossy and have stiff peaks. Beating until they are still will help them keep their shape as they are piped- this should take about 5 minutes.
4. Once you have reached stiff peaks, turn the mixer down to lowest setting and SLOWLY add in your flavoring. Taste your meringue and see if you want to add a little bit more flavoring- we loved sprinkling a little ground nutmeg and cinnamon in but you can also wait and do that once they are piped.
5. Now we are ready to pipe-
6. Place your desired cake tip in disposable bag and cut the tip of the bag until the opening is popping out. If you decide to stripe with food coloring, place the bag inside a large tall cup- folding the top of the bag over the opening of the cup to hold it all in place. Take your favorite coloring of food color and use a clean brush to strip the color up the sides of the bag, you can do as much or as little as you want-depending on how much color you want to add.
7. Pipe your desired size and shape onto your lined parchment paper, we tried to keep them to slightly larger than a quarter in diameter. Keep them some what consistent in shape so they bake the same time.
8. Place in your 225 degree oven for 1 hour. Try to check (without opening door) to make sure they are not browning but this low and slow technique will keep the outside crunchy while the center is soft and chewy. Once you have baked for one hour, turn the oven OFF and leave them in the oven WITHOUT OPENING THE DOOR. After an other hour, check to see if they are crunchy but chewy in the middle. Let them air dry for a couple more hours.
9. Store in an air tight container for several weeks- if they make it that long- they are a favorite little cookie to snack on.
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