Snowcap Meringues
These little snow caps are easy to make and have that perfect crunchy texture. The only trick to preparing them is making sure you leave them to dry out completely in shut-off oven before you package them. Meringues are pretty sensitive to humidity and moisture, so make sure, depending on where you live, that you aren't making these on one of those very humid days. Once the meringues are dry and perfectly crisp, you can package them as you please!
Meringues 4 egg whites 1 pinch of kosher salt 1/4 tsp cream of tartar 1 cup of sugar 1/2 cup toasted and chopped walnuts or pecans, chocolate shavings or mini chocolate chips for garnish |
Instructions
Preheat your oven to 200F. Beat the egg whites, salt and cream of tartar on high speed until frothy. Add 1/2 of the sugar and beat until stiff peaks form. Add remaining sugar and beat again for a few minutes. Line a baking sheet with parchment paper. Place the meringue into a piping bag and carefully pipe little bite-size meringues. Try to keep your piping hand steady and pipe the meringues keeping the piping tip at the center of each meringue. To finish off each meringue, rapidly remove the tip when you are happy with the shape of your meringue, creating a little spike on each meringue. Top each meringue with a pinch of garnish. Bake for 1 hour and 30 minutes or until meringues are dry and crisp (depending on the humidity levels and the exact size of your meringues, it could take less time). Turn off your oven and leave the meringues to completely dry out over night. Gently detach the meringues from the parchment. Enjoy! |
Notes
Pumpkin desserts become especially popular during the fall and winter months. Of course, pumpkin pie is America's favorite pumpkin dessert, but this lovely orange colored butter cake, containing both pumpkin and its complementary spices; cinnamon, ginger, and cloves, is sure to please. It consists of two layers of moist and flavorful cake that, like a carrot cake, benefits from being filled and frosted with a cream cheese icing. This frosting does deviate from the traditional cream cheese frosting as it contains pure maple syrup. Now, do not confuse pure maple syrup with the corn syrup flavored with artificial maple extract, sometimes called 'pancake syrup', as it does not come close to the real thing and should not be used here. Pure maple syrup is a reddish-brown aromatic liquid that has a distinctive rich, sweet, nutty, flavor that Diana Henry in her book 'Roast Figs Sugar Snow' says is "reminiscent of burnt sugar and fudge". It is produced from the sap of maple trees (in February and March) grown in Canada and the Northeastern United States.
Today we are lucky to have excellent brands of canned pumpkin puree on the market which saves us the time and effort of having to make our own. But if you would like to make your own use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.
Pumpkin desserts become especially popular during the fall and winter months. Of course, pumpkin pie is America's favorite pumpkin dessert, but this lovely orange colored butter cake, containing both pumpkin and its complementary spices; cinnamon, ginger, and cloves, is sure to please. It consists of two layers of moist and flavorful cake that, like a carrot cake, benefits from being filled and frosted with a cream cheese icing. This frosting does deviate from the traditional cream cheese frosting as it contains pure maple syrup. Now, do not confuse pure maple syrup with the corn syrup flavored with artificial maple extract, sometimes called 'pancake syrup', as it does not come close to the real thing and should not be used here. Pure maple syrup is a reddish-brown aromatic liquid that has a distinctive rich, sweet, nutty, flavor that Diana Henry in her book 'Roast Figs Sugar Snow' says is "reminiscent of burnt sugar and fudge". It is produced from the sap of maple trees (in February and March) grown in Canada and the Northeastern United States.
Today we are lucky to have excellent brands of canned pumpkin puree on the market which saves us the time and effort of having to make our own. But if you would like to make your own use the smaller pumpkin varieties like Sugar Pie, Baby Bear or Cheese Pumpkin (approximately 5-7 lbs., 2 1/2 - 3 1/2 kg.). To make the puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using.