Cactus Meringues Recipes
CACTUS MERINGUES
Make and share this Cactus Meringues recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h10m
Yield 18-20 cacti
Number Of Ingredients 2
Steps:
- Preheat your oven to 350 degrees F. Line a baking tray with parchment paper and spread sugar in a layer. Place the sugar inside the oven and bake until sugar is hot to the touch but not caramelized, about 7-10 minutes.
- In the bowl of a stand mixer with the whisk attachment, whisk egg whites on the slowest speed. Over the next 7-8 minutes, gradually crank up your mixer to full speed until the eggs have reached stiff peaks.
- Take your sugar out of the oven and turn it down to 200 degrees F. Slowly add the sugar to your eggs with the mixer still on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
- Once all the sugar is added keep the mixer going for a minute longer or until your mixture is looking thick and glossy. A good way to check if it is done is to dip your finger into the mix and see if creates a peak once pulled out. If you can move your finger and the meringue stays still, it's ready.
- Paint two piping bags green and one pink. Fit the 6B Wilton nozzle in one green bag, the 798S nozzle in the other green bag and the JEM 30 nozzle in the pink bag.
- Use the 6B Wilton nozzle to pipe bulbus round cactus shapes and the 798S nozzle to pipe succulent shapes. Use the pink bag to add little flowers to your cacti.
- Bake meringues for 40 minutes or until the cactus come away from the baking paper clean and the base is firm.
Nutrition Facts : Calories 103.3, Sodium 21.3, Carbohydrate 25.1, Sugar 25, Protein 1.4
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- Preheat oven to 200° with racks in upper and lower third. Cut 12 pieces of parchment paper, each 4 in. square, and set aside.
- In a deep bowl with a mixer on high speed, whip egg whites and cream of tartar using whisk attachment until thick and foamy. While beating, slowly add a few tbsp. sugar every 30 seconds or so, then whip until meringue holds very stiff peaks, about 4 minutes total. Beat in vanilla.
- Spoon meringue into a pastry bag fitted with a #127 petal piping tip,* or spoon into a gal.-size heavy resealable plastic bag, then cut off 1 corner to make a 1/2-in.-wide opening. (Meringue will be sticky; you may need a second spoon to help scrape it off the first.) Place a dab of meringue in center of a cake turntable and top with a parchment square. Or, if you don’t have a turntable, dab meringue on center of a small plate, then add parchment.
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