1. Home
  2. Favorite Party Ideas
  3. CANDY CORN MERINGUES
Melissa Mayo

October 27, 2015

CANDY CORN MERINGUES

Post by Melissa Mayo

For years I have always claimed I am an awful baker. I guess I just don’t like to measure. But the one dessert I mastered early on in the game was a Pavlova or meringue.


I know many people are afraid of trying to make meringues, but they are so easy and chances are you always have eggs and sugar in the house.


Candy corn is a candy most often found in the United States and Canada, around Halloween. So I couldn’t resist trying out these Candy Corn meringues. Your kids are going to go crazy for them.


Happy Halloween to all you little monsters, zombies and ghouls


xxxx Chef MM

//www.melissamayo.com/wp-content/uploads/2015/10/Beater.jpg
//www.melissamayo.com/wp-content/uploads/2015/10/COLORED-BOWLS.jpg
//www.melissamayo.com/wp-content/uploads/2015/10/YELLOW.jpg
//www.melissamayo.com/wp-content/uploads/2015/10/ORANGE-YELLOW.jpg
//www.melissamayo.com/wp-content/uploads/2015/10/PIPED.jpg
//www.melissamayo.com/wp-content/uploads/2015/10/BOWL-OF-CANDY.jpg

CANDY CORN MERINGUES








CANDY CORN MERINGUES


US (Imperial)


Print
Ingredients

5 egg whites- room temperature

1 ½ cups of super fine bakers sugar

Pinch of fine salt

¼ tspn cream of tartar

1 tspn vanilla essence

Yellow gel coloring

Orange gel coloring

3 Disposable Piping bags

Large plain round piping tip



Instructions

Preheat the oven 175 F

Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy (2 mins). Add the salt & cream of tartar and beat until soft peaks form.

Set a timer for 10 minutes. Slowly add the sugar a Tablespoon at a time over the 10 minutes until the mixture is thick, shiny and holds stiff peaks. Add the vanilla extract and fold in with a spatula.

Separate meringue into 3 small bowls with the a little more meringue for the orange mixture and the most for the yellow mixture

Add the orange and yellow food color into the bowls and stir well to combine. Transfer mixture into 3 different piping bags fitted with a large plain tip.

Start with the yellow colored meringue mixture. Pipe the meringue in a small round shape, about 1-inch in diameter onto the lined baking sheet. Remember to keep the piping bag vertical at all times.

Switch to orange colored piping bag. Pipe a small round onto each yellow meringue. Last, pipe a dollop of the white/uncolored meringue mixture onto each meringue. Pull up as you release pressure to get a nice white tip.

Bake on the middle rack of the oven for 1 hour. Rotate the pan and bake for another 1 hour. Turn off the oven and allow the meringues to cool completely while still in the oven, overnight.

MAKES 24-28








EU (Metric)


Print
Ingredients

5 egg whites- room temperature

1 ½ cups of super fine bakers sugar

Pinch of fine salt

¼ tspn cream of tartar

1 tspn vanilla essence

Yellow gel coloring

Orange gel coloring

3 Disposable Piping bags

Large plain round piping tip



Instructions

Preheat the oven 80 C

Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy (2 mins). Add the salt & cream of tartar and beat until soft peaks form.

Set a timer for 10 minutes. Slowly add the sugar a Tablespoon at a time over the 10 minutes until the mixture is thick, shiny and holds stiff peaks. Add the vanilla extract and fold in with a spatula.

Separate meringue into 3 small bowls with the a little more meringue for the orange mixture and the most for the yellow mixture

Add the orange and yellow food color into the bowls and stir well to combine. Transfer mixture into 3 different piping bags fitted with a large plain tip.

Start with the yellow colored meringue mixture. Pipe the meringue in a small round shape, about 2 cm in diameter onto the lined baking sheet. Remember to keep the piping bag vertical at all times.

Switch to orange colored piping bag. Pipe a small round onto each yellow meringue. Last, pipe a dollop of the white/uncolored meringue mixture onto each meringue. Pull up as you release pressure to get a nice white tip.

Bake on the middle rack of the oven for 1 hour. Rotate the pan and bake for another 1 hour. Turn off the oven and allow the meringues to cool completely while still in the oven, overnight.

MAKES 24-28





Pin on PinterestShare on FacebookShare on Google+Email this to someoneTweet about this on TwitterShare on StumbleUpon

Choose a style: