At this time of year, eggs are plentiful and I’m always looking for fun, interesting ways to use them. I came across this recipe for meringues in my Martha Stewart Living Magazine a few months ago and set it aside, knowing precisely when I was going to make them. The pristine egg whites provide the perfect canvas for a Fourth of July treat. They’re super easy to make and a big hit with the kids!
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/2 vanilla bean, seeds scraped
- Large pinch of salt
- Large pinch of cream of tartar
- 1 teaspoon finely grated fresh orange zest (I used lemon zest)
- Gel-paste food coloring, in orange (I used blue and red instead)
|Use real vanilla beans, vanilla is the star of the show in this recipe|
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
when separating the eggs for this recipe, if any yolk remains in the egg whites, the whites will not whip up properly.
This recipe is best made in low humidity.
Parchment paper is not optional for this recipe, the meringues will stick to anything else.
Don’t throw away the vanilla bean after scraping the seeds out, place it in a bowl of sugar and enjoy vanilla flavored sugar for months to come!