Both airy and crunchy, swirly one-bite meringues make the perfect holiday gift. For a sophisticated yet simple ending to a dinner party, crumble a couple of them over a bowl of ice cream then top with fruit.
- Portion size 60 servings
- Credits : Canadian Living Magazine: January 2013
- 4 egg whites
- 1/8 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 dash pink paste food colouring
- 1 tablespoon ground pistachio nut
MethodIn large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Using toothpick dipped in pink food colouring, swirl into egg whites; gently fold until marbled.
Using pastry bag fitted with star tip, pipe meringue in 1-inch (2.5 cm) mounds onto parchment paper–lined baking sheets; sprinkle with pistachios.
Bake in top and bottom thirds of 200?F (100?C) oven, rotating and switching pans halfway through, until dry, about 2 hours. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week.)
Nutritional facts Per Piece: about
- Sodium 3 mg
- Sugars 3 g
- Protein trace
- Calories 15.0
- Total fat trace
- Potassium 5 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 3 g