Easter Meringues! Guest Blog Post 2 by Gracefully Gluten Free

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One of my favorite things about gluten free & food blogging is the people I come into contact with! I truly cherish the different perspectives and creativity of my blogging peers. One blogger that I am continuously impressed with is Ashley over at Gracefully Gluten Free! I am so excited to share this recipe she created for you here, and even more excited to try this with my kiddos today! I love her tips and hints that will help you attain the perfect meringues!  

You can find her blog here, with lots of great recipes and info on eating out and living gluten free.

Follow her on Twitter here.

Find her on Facebook here.

Follow her on Pinterest here.

Enjoy! 

Easter Meringues by Gracefully Gluten Free

If you are just starting out being gluten-free (or are operating on a limited budget), going out and buying a whole bunch of new ingredients can be daunting, not to mention expensive! Here is a fun little Easter recipe you probably have all of the ingredients on hand for. And if you don’t, everything in this recipe is pretty cheap! We’re talking $7 or less for about 50 “fluff piles.” All of these items should be available from your local grocery store as well. I adapted this recipe from the December 2011 issue of Bon Appetit, but I used coconut flavoring, and I dyed them pastel. Aren’t they cute?

3 egg whites, room temperature
1/8 teaspoon salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 teaspoon coconut extract
food coloring- whatever colors you’d like! I used the “Neon” palette by Kroger. This worked pretty well to make pastels.

ingredients for easter meringues

I’ve said it before, but I’ll say it again (and I’ll probably keep saying it!). The secret to good meringues is to use room temperature egg whites. Really! Those elusive stiff white peaks will form right up! I put my egg whites in a little bowl on the stovetop while my oven pre-heats to speed up the process a bit.

Preheat oven to 200 degrees F.

I also like to clean out my stainless steel bowl with a paper towel dampened with vinegar. The acid helps the peaks to form, and the vinegar also helps to make sure the bowl is really nice and clean (contaminants are usually what ruin meringues).

Using a hand mixer, beat the egg whites and salt together until they get really foamy. This should take about a minute.

Keep mixing, and slowly add the sugar. Mix this until it gets shiny, and stiff peaks form. Then add the powdered sugar and coconut extract, and mix those in as well. It will be sort of moldable at this point.

meringue ready eggs

Spoon about a fourth of the egg whites into a sealable plastic bag. Drip some food coloring in there, and squish it around until it is mixed in. This would be a great step to let kids help with if they are around! You can mix it thoroughly for an even, pastel look, or less for a more “swirly” look. Do this with the other colors in other bags.

Cut one corner off of the bottom of the plastic bag, and squeeze the egg whites out in little swirls onto a baking sheet lined with parchment paper. Put them into the oven for 2-2 1/2 hours. Then take them out, and let them cool for 1 hour. Don’t worry if they are soft when you take them out of the oven, they’ll harden up as they dry.

Store in an airtight container.

And there you have it! Cute, easy, and low-cost! These can be modified for any holiday or occasion. Just change up your flavoring extract and your colors! (For a winter parties this past winter, I used almond extract, kept them white, and put blue sugar on top. I called them snow drifts!)

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4 Responses to Easter Meringues! Guest Blog Post 2 by Gracefully Gluten Free

  1. Pingback: Lemon Curd Recipe | Gracefully Gluten Free

  2. girlinafoodfrenzy had this to say about that:

    These are seriously beautiful! What I love is you’ve still captured the essence of those fantastic Easter colours and patterns and they feel so festive :)

  3. Alaine had this to say about that:

    These are so pretty!! What a great idea. I want to try these!

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