Definitely a recipe I will try, but on another day. It’s raining here in Southwestern PA. I love meringues, but have always been a little scared to make them. I guess I’ve been afraid they would come out flat. Do you think you could figure out a way to incorporate chocolate into them, Tim because these would be great to satisfy my chocolate cravings without any fat?
These are a holiday favorite of mine; though every time I make them, I wonder why I wait until the holidays!
Andilynn – I also put mini choc chips in mine. I have also made them with a tablespoon or two of cocoa (which adds very subtle choc. flavor w/o the fat.
Tim – can’t wait to hear about the rosewater/pistachio version – sounds delightful!!
Love your blog – happy belated blogday.
Mmm, meringues! An absolute favorite of mine. Crispy on the outside and light and chewy on the inside. By the photo above, you don’t even realize there’s a nutty surprise inside. I love to play around with my meringues/rochers – using different flavored chocolate or extracts/powders. Now that you’ve got the basic proportions above, it’s time to play! I’ll try using powdered sugar as you did here, I usually just use granulated. Love it, thanks!
This is awesome…I have all of those ingredients sitting in my freezer at this very moment! And my kitchen is feeling a bit pathetic since I’ve been out of town recently. A batch of these will most certainly warm things up nicely.
This is the next recipe I will attempt. These wondeful pecan meringue kisses are my Saturday morinng treats at Chicago’s Green City farmers market. I always savor them as I walk around with my coffee, looking at the enticing displays of fruits, vegetables and other artisanal organic products. I am going to dip the bottoms in chocolate and have them as an elegant part of a mignardise plate. Thank you!!!
I, too love meringues and like to make bigger, flat ones to fill with fruit, and a little ice cream or whipped cream. The most important thing about these goodies is to make sure no fat whatsoever gets into the egg whites. If you accidentally get some yoke in with the whites, they’ll never whip up properly. I learned this the hard way, so I have never forgotten!
Have just discovered your gorgeous blogs via my dear friend Denise from Chez Us! Once I drop the kids to school I plan to make a cup of tea and have a read and dig around some of these stunning recipes :)
When you leave out the nuts and form a big circle (springform size) with all off the batter, following all the other steps like you did, you become a really stunning pavlova. Put some unsugared or a little sugared whipped cream and the pulp of some passion fruits on top and you have a wowie dessert!