Does meringue have to have the cream of tartar?

Cream of tartar is a crucial ingredient for meringues, that is if you want a meringue that will hold its form and not collapse. The acidity in cream of tartar helps the eggs whites hold onto air which helps the egg whites to whip up better, hold stiffer peaks, and prevents the meringues from collapsing.

Can I use granulated sugar for meringues?

Granulated sugar can be used for meringues but there is a risk that the meringues will have a grittier texture. Granulated sugar takes longer to dissolve in comparison to baker's sugar (also known as caster sugar). If using granulated sugar, beat the meringue mixture at a slightly slower speed giving the sugar more time to dissolve. Test to see if the sugar has dissolved by rubbing a little bit of the meringue mixture between two fingers. If it feels gritty, the sugar needs more time to dissolve.

Are meringues chewy or crunchy?

Meringues are both chewy and crisp. Because they are baked at such a low temperature, the exterior of the meringue becomes light and crisp while the interior is slightly chewy.

Does meringue taste like egg?

No eggy flavor in these sweet little treats! Meringues taste like delicate, crisp, sweet clouds of joy with soft, marshmallowy centers that just melt in your mouth.

Meringue Ghosts

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Author: Shannon Emery
Prep Time: 20 minutes
Cool Time: 2 hours
Cook Time: 1 hour
Total Time: 3 hours 20 minutes
Yield: 40 meringue ghosts 1x

Description

These cute meringue ghosts are a fun and tasty treat for your next Halloween party! A naturally gluten-free cookie with a light, airy, and crisp exterior and a slightly chewy interior. The sweet little ghosts require just 7 ingredients.

Ingredients

Scale

2 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon Kosher salt
95 grams (1/2 cup) baker's sugar or caster sugar
1/2 teaspoon vanilla extract

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Instructions

Prep: Preheat the oven to 225°F (110°C). Line 2 baking pans with parchment baking paper and set aside.
Whisk: Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with a whisk attachment and turn on medium-high speed until very thick and foamy.
Whip into stiff peaks: Gradually add the sugar a tablespoon at a time and turn the mixer onto high speed. Once the sugar is combined, allow the mixture to whip until thick, glossy, stiff peaks form. The meringue has been adequately whipped when the meringue mixture is able to stand straight up and hold its form on the whisk attachment without drooping or collapsing. Stir in the vanilla.
Pipe meringues: In a pastry bag fitted with a round piping tip (I recommend Wilton #12 Round), fill the bag with the meringue mixture and pipe out desired shapes for the meringue ghosts. (I was able to pipe 4 rows of 5 meringues on each baking pan.)
Bake: Bake the meringues for 1 hour, and then turn off the oven, leaving the meringues in the oven until they are completely cool. Allowing them to cool in the oven will help prevent cracks in the meringues.
Decorate: Melt chocolate in a small bowl in a microwave in short 20 second intervals, stirring between each interval until fully melted and being careful not to overheat. Dip the bottom of each meringue in the melted chocolate. Then dip the chocolate-covered meringue bottoms into the sprinkles. Add the remaining melted chocolate to a piping bag fitted with a small, round piping tip (I recommend Wilton #2 Round) and pipe 2 eyes and a mouth. Allow the chocolate to set on the meringues, then eat and enjoy!

Equipment

Notes

Make sure the bowl and whisk that you are using to whip the meringue is completely clean and moisture free. Any grease or moisture will prevent the meringue from whipping into stiff peaks.

If you struggle with separating egg whites from the yolk an egg separator is a handy, inexpensive tool that definitely saves a lot of trouble and mess. Even the smallest drop of egg yolk can prevent egg whites from stabilizing and whipping into stiff peaks.

Separate the egg whites one at a time and place the egg white in the mixing bowl before separating the next egg. This way, if an egg yolk accidentally breaks the whole batch won't be ruined.

Category: Dessert
Method: Bake
Cuisine: French
Diet: Gluten Free

Keywords: meringue ghosts, meringue cookies, gluten-free dessert, gluten-free cookies

Find it online: https://www.passmesometasty.com/meringue-ghosts/

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