Sweet Pink Baked Meringue Puffs

Yes they look like cute little pink clouds hahahah, And I know Valentine’s Day is in February or June, but since I was talking about meringues the other day, I figured it would be a great idea to share a recipe that uses meringue, in this case the classic French baked meringue, the easiest and simplest and most common meringue used for baking.

I made these in a pretty pink shade because I had a bunch of leftover egg whites, and in this case, I just need to add a bit of red food colouring near the end to create that rosy color. Yes these are pretty simple baked meringues, they have a yummy crispy texture with a creamy sweet interior and they last pretty good, and well it’s always a nice surprise to bite into one and get that little burst of creamy sweetness. I think this one of those recipes thats always nice to have at hand, if you can bake these, you can add vanilla, you can add other colours, you can make a lot of different versions super easy!

My only recommendation is that this one is super easy with a stand mixer, since you want to whisk those eggs white hard and fast and doing it on your hand can get tiresome, better use a stand mixer, so let’s check the recipe!

Servings: 12
Time: 1hr 30mins
Difficulty: Normal
Rating: ★★★★
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Nothing like making a creamy french style sweet meringue, baked into little pink crispy fluffy clouds!

Ingredients

Sugar – 600g
Egg Whites – 400g (at room temperature)
Lemon – a few drops of juice
Food Colouring – 1 or 2 drops

Directions

Start by preheating the oven to 80ºC and lining a baking tray with non-stick paper.
Whisk the egg whites at maxium speed with a few drops of lemon juice until soft peaks form.
When soft peaks form, gradually add the sugar, whisking continuously, until the meringue is firm and creamy.

Add one or two drops of red food colouring and whisk for a couple of seconds just to mix well.

Put the meringue in a pastry bag (or if you don’t have one, use a freezer bag and cut off one corner), pipe spirals of dough onto the baking sheet. You can make them large or small, just try and make them all the same size.
Bake the meringues. Note that if they are small, they will take about 40 minutes, while larger may take up to 1 hour and 30 minutes in the oven.
When they are done, turn off the oven, open the door, and let them cool in the oven. This will help the meringues not to crack.

And that’s it, ready to serve. Store the meringues in airtight boxes with a little paper towel, and they will last a good week. Bon appétit!

Notes & Tips: If the meringues start turning golden, then your oven is too hot, the broiler is on, or they’re in the oven too long – meringues are perfect with no color (besides whatever color you add hehehe). With the food colouring, it’s worth adding just a little, checking the color, and adjusting if you think it needs it. Adding too much colouring will give the meringues a strange flavour.

Make sure your bowl and beaters are completely clean and free of any grease, even a tiny bit can prevent the egg whites from reaching stiff peaks.

Room temperature egg whites whip up better and create more volume than cold ones.

Don’t open the oven door while baking, the sudden temperature change can cause the meringues to crack or collapse.

For perfectly uniform meringues, use a piping bag with a star tip, but a plain round tip works great too!

Store meringues away from humidity, they’re like little sugar sponges and will absorb moisture from the air and go soft.

If you live in a humid climate, add an extra 15-30 minutes to the baking time and let them dry out completely in the turned-off oven.

Want a marbled effect? Don’t fully mix in the food colouring, just swirl it a few times for pretty pink streaks.

This recipe for Sweet Pink Baked Meringue Puffs was originally created on BakeAfter.com. Esta receita de Suspiros para Namorados foi publicada em português no Iguaria.com.