Recipe: Raspberry Meringue | + Giveaway Recipe Notebook

Hello, Lovelies

 

 

Meringue a delicate dessert that I as an American feared making. When I think of people who eat and make Meringues I think of a little pastry shop somewhere in Europe overlooking an ancient and beautiful cobblestone square. Not me.
But I went ahead and gave it a try anyway.

And I do believe they tuned out very nice.

 

Bake: 275°F for  40 minutes, Let cool in oven 1-2 Hours

 

 

4 Egg Whites (Room Temp)

 

1/4 teaspoon Salt

 

1/4 teaspoon Cream Of Tartar

 

 1 teaspoon Vanilla

 

2 teaspoons Raspberry Flavoring

1 1/4 cups Granulated Sugar

 

 optional: 3-4 drops Red Gel Food coloring

In a stand mixer or large mixing bowl. Add egg whites, salt, cream of tartar, vanilla & flavoring. Mix. Keep mixing for 2-3 minutes. First few minutes will look like you are mixing bubbles. Once soft peaks have slowly began to form start slowly adding in your sugar. Keep mixing and adding in your sugar. After you've added all your sugar continue to mix 2-5 minutes or until you see stiff peaks.

Line a cookie sheet with parchment paper. And scoop mixture onto tray with a spoon or cookie scoop. Bake for 40 minutes on the middle rack (Not bottom). If placed on bottom rack the bottoms of the meringue will overcook.

To keep them from cracking leave in oven until cool. Which I did. Mine cracked during the cooking, I am just glad they didn't fall. I think the cracks look rather pretty. Not sure if the cracking had to do with baking at a high altitude ?

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I hope you enjoy the recipe and enter the Giveaway.

 

If you do make your own Meringues please take a picture and tag me @ ChicCountryGirl on Twitter or Instagram. 

 

                                                                      Love,

 



 Emily

 

 Disclaimer: Any photos used are mine unless otherwise posted with a * . This post was 100% created by me and photos are copyrighted to TheChicCountryGirl, If your sharing any of them please give credit to this site.

 Giveaway: Open worldwide to all ages. Leave a comment for each entry you complete. Open until April 1 2015