Shamrock Meringues
- 1 day ago
- 1 min read
Photo & Recipe Credit @sherisilver https://sherisilver.com/
Ingredients
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup granulated sugar
Directions
Line 2 baking sheets with parchment paper. Fit a large pastry bag with a plain 1/2" tip. Place the egg whites in a mixer bowl. Whisk the whites on low speed until the entire surface is covered with small bubbles. Add the cream of tartar and increase speed to medium. When tracks appear, gradually add the granulated sugar, making sure each addition is absorbed before adding the next. Then increase the speed to high and beat until the mixture is stiff. Add a little bit of each of the food colors until desire shade is achieved and quickly but gently fold in.
Transfer the meringue to your piping bag. To create a shamrock, start by piping the stem. Then create three heart-shaped leaflets. Once all of the meringue is piped, sprinkle with the nonpareils. Let the meringues sit for 30 minutes; set your oven to 200 degrees Fahrenheit. Bake the meringues for 2 hours, rotating the pans top to bottom halfway through. After 2 hours turn off the oven and let the meringues sit with the door ajar for one hour. Remove the meringues and let cool completely on the pans.
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