They’re pink, they’re sweet, they’re simple and light as air, and they’re my entry for the City Market We Love Local Food Dessert Recipe Challenge.
A couple of notes in advance:
- Make sure you’ve got parchment or silpat sheets ready ahead of time. You really need the easy-release feature for meringues.
- Have a roasted beet around and this will come together very quickly.
- For the purposes of striving for an extra-beautiful picture, I decided I was going to try to make really beautiful meringues and went to the trouble of loading up my pastry decorator-tube thing and attempted to pipe out shapes. I didn’t get better results than I do just using a spoon, but you should give it a try if you want.
Naturally Pink Meringues
About 30 meringues
1. Preheat oven to 250.
2. Have ready:
- 1 medium roasted beet, pureed until exceedingly smooth with 2 T. maple syrup
- 1/2 c. maple syrup
3. Beat until they stand in firm peaks:
- 6 egg whites
- 1/8 t. cream of tartar
- tiny pinch sea salt
- (optional: 1 t. vanilla or rosewater)
4. With the beater still going, add in:
- 2 T. beet puree, one tablespoon at a time
- maple syrup, in three slow pours
Beat well until well incorporated and a lovely shade of pink.
5. Drop by heaping tablespoons on parchment-covered baking sheets. Place in oven and turn heat down to 225. Bake for about 1 1/2 hours, then turn off heat and leave in oven for several hours (I always leave them in over night).
Gently remove and store in a covered container for up to 2-3 weeks.