Toasted Meringue Sugar Bombs | Print this page


3 large egg whites
1-1/2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
Dash of salt
2/3 cups organic granulated sugar
Place egg whites in a small bowl or stand mixer at room temperature 30 minutes
Preheat oven to 250 degrees F. Add vanilla, cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form, about 7 minutes.

Cut a small hole in the tip of a pastry bag or corner of food safe plastic bag; insert a #32 star tip. Transfer meringue to bag. Pipe 1-1/4 inch diameter cookies 2 inches apart onto a parchment paper lined baking sheets.

Bake 40-45 minutes or until firm to touch. Turn off oven; leave meringues in oven 1 hour (with oven door closed). Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.

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