Wishing you a very Merry Christmas
Baked for a short time and air-dried in the hot oven these festive Meringue Angels show off a variety of colored sugar crystals baked upon their wings.
2 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/2 cup sugar
Preheat oven to 300 degrees.
Beat egg whites, vanilla and cream of tartar to soft peaks in a small mixing bowl. Gradually add sugar while beating to stiff peaks.
Pipe into an angel shape using a 1/4-inch tip attached to a pastry bag. Begin by forming a 2-1/4-inch triangle about 3/4-inch wide. For the body, pipe a strip atop the wings.
Pipe a 1/2-inch round atop the wide end to form the head. Smooth with a spatula.
Bake for 5 minutes, then turn the oven off and let the cookies dry for about 25 minutes with the door closed until dry and crisp, but still white.
Pastry bags and tips are sold in kitchenware shops, craft shops and some department stores. Substitute a sandwich bag if needed in lieu of pastry bag and cut it a 1/4-inch in the corner.
Try making your own shapes using different pastry-bag tips.
Recipe makes 4 servings Meringue Angels.
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At lavish Christmas feasts in the Middle Ages, swans and peacocks were sometimes served "endored." This meant the flesh was painted with saffron dissolved in melted butter. In addition to their painted flesh, endored birds were served wrapped in their own skin and feathers, which had been removed and set aside prior to roasting.