Proof Bakery's Meringues

Recipe courtesy Proof Bakery, 2011
Show: Unique Sweets Episode: L.A. Decadence
TOTAL TIME: 3 hr 10 min
Prep: 10 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 8 to 10 large meringues
LEVEL: Easy

ingredients

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Directions

Cook's Note: Other items that can be folded into the meringue mixture in place of the dehydrated strawberries are nuts, chopped chocolate, candied fruit and spices.

Preheat the oven to 160 degrees F. Line a sheet pan with parchment paper.

Whip the egg whites to medium/stiff peaks. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, fold the sifted powdered sugar into the meringue mixture in thirds. Then fold in the desired fillings and use large spoon to scoop the mixture onto the prepared sheet pan. Place on the center rack of the oven to dry out for 3 hours.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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  • on November 17, 2013

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    These large size meringues were very good, but the recipe made 28 meringues instead of 8 to 10, although it would be easy to cut the recipe in half. I used a tablespoon to scoop the mixture and mounded each one up double or triple the size of my spoon to make a mound 3 inches in diameter. Instead of using fresh egg whites, I used "Just Whites" dried egg whites for a quantity of 8 egg whites. Instead of using dehydrated strawberries or other add-ins which I cannot eat because of a restricted diet, I added in 1 teaspoon of vanilla extract for flavor. In addition, the temperature control on my oven would not set as low as 160 degrees, so I baked the meringues at 170 degrees instead, and they came out fine after 3 hours of baking. I stored them in a metal tin as I have done with other merginues I've baked, and I know they would freeze well just like the smaller size meringues I've previously made.

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