My brave Vermont quest to bring together food-love and mom-life.

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Valentine’s Day Meringues 0

Posted on February 12, 2011 by crankycheryl

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.

City Market is acceptng entries until 2/20 and you should feel free to go ahead and enter, but don’t make anything better than this because I want to win the year of maple syrup, okay?

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.

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