Good morning everyone, I hope you have had a good start to the new week.
The weather is lovely where I live and so many gorgeous flowers have sprung out already. The beautiful colors really inspire me!
Aren’t these peonies amazing? My absolute favorite flower.
- 7 egg whites
- 2 cups (450 g) regular sugar
- 1 vanilla bean (or use real vanilla extract)
- a drop of food coloring paste (optional)
Put the egg whites, sugar and the seeds from the vanilla bean into a bowl.
Place the bowl over a saucepan of simmering water.
Whisk by hand for about 4 minutes, or until the sugar has dissolved.
Transfer the mixture to the bowl of a freestanding electric mixer and beat on low speed for about 4 minutes. Increase the speed and whisk for another 3-4 minutes, or until the bowl no longer feels warm to the touch.
If you want the frosting to have a lovely pastel shade, add a drop of food coloring and mix for another minute.
Line a baking tray with baking parchment. Transfer the meringue mixture to a piping bag fitted with a Wilton 1M tip and pipe 3 overlapping swirls for each meringue.
Bake in a 220 ˚F (100 ˚C) oven for 4 hours, I use the fan setting here.
Turn the oven off and leave the meringues in there overnight.
For me, the perfect meringue is soft on the inside and crispy on the outside.
I wish you all a wonderful day.
Hugs from me to you.