Meringue Recipe for Macaroons
The first meringues were made in the 1720s by Gasparini, a Swiss pastry chef. He used them as small toppings on dessert cuisine; they were sugar kisses he placed on gelled fruit dishes, ice creams, and puddings. They are made by squeezing shapes onto a baking sheet through a pastry bag and then evaporating away all the moisture in an oven set to low heat. The classic example is the French Meringue, but there are also Italian and Swiss Meringues. A macaroon is a meringue-based sandwich cookie made with almond flour, egg whites, icing sugar, and food coloring if desired. Common fillings include buttercream, ganache, or fruity jams. Making meringue from fresh egg whites is difficult, and not recommended because fresh eggs can be contaminated with salmonella. But since CanEgg’s Egg White Powder has been dried and pasteurized, it’s fine to add without cooking. That makes our product an easy and safe choice to use in uncooked sugary treats like royal icing and other delicious frostings.
- 1 cup sugar
- 1 cup water
- 1 cup egg white powder
- 1 tsp vanilla (optional) or any other flavor or color
- Preheat oven to 400°F.
- Blend 1/4 cup sugar and egg white powder in a mixer bowl.
- Add water and mix on low-medium speed 3-5 minutes until smooth.
- Scrape bowl.
- Beat on high speed, gradually adding remaining sugar and vanilla.
- Scrape bowl.
- Beat until meringue is stiff but not dry. Spread over hot pie filling; seal to edges of crust.
- Bake about 10 minutes until meringue is browned.
* Egg White Powder is an allergen. Use standard precaution measures before use.
* Please consult your physician and/or personal trainer for personalized information on your daily requirements.
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