Wednesday, March 9, 2011

Meringue Cookies!

I've been experimenting with my new Versawhip 600k and let me tell you, it has been a delicious blast! It seems to be the key to making these airy treats that are usually done with egg whites. Who knew?

These precious little clouds of sweetness are too good for me not to share! Here's the recipe:

1/2 Cup Water

2 Teaspoons Versawhip 600k

1/2 Teaspoon Xanthan Gum

1 Cup Powdered Sugar

2 Tablespoons Powdered Vanilla Extract (The alcohol in the liquid extract reacts with the Versawhip and they come out less fluffy)

1 Tablespoon Pure Cranberry Juice (for a little tartness and color, but is optional)

Preheat the oven to 225

Line a baking sheet (I use stoneware. If you don't, double up on baking sheets) with parchment paper.

Pour water and Versawhip into stand mixer bowl and mix. Start at the lowest speed and slowly work your way up to high. Whip until soft peak forms.

Sift powdered sugar, xanthan gum, and powdered extract. Turn the mixer down a few notches and gradually add in sugar mixture. Turn speed back up to high and whip until stiff peak forms.

Add cranberry juice (if using) and mix to incorporate.

Put meringue mix into a piping or plastic bag and pipe the meringue onto the baking sheet.

Bake for 1 1/2 hours.


1 comment:

  1. Thank you Peas and Carrots. I recently discovered versawhip and just discovered your wonderful recipe for meringue cookies. Printed it out and can't wait to try it. Irene Zalonski