Strawberry Lemonade Meringues
Makes: 28 2-inch cookies
3 large egg whites (2 Tablespoons Egg White Powder, plus ¼ cup water)
1 package (3 ounces) Strawberry Jell-O
1/4 cup caster sugar (to make your own put regular granulated sugar in the blender or food processor until finely ground)
1/4 cup freeze dried strawberries
1 Tablespoon Lemon Juice
Makes: 28 2-inch cookies
3 large egg whites (2 Tablespoons Egg White Powder, plus ¼ cup water)
1 package (3 ounces) Strawberry Jell-O
1/4 cup caster sugar (to make your own put regular granulated sugar in the blender or food processor until finely ground)
1/4 cup freeze dried strawberries
1 Tablespoon Lemon Juice
Zest from 1 lemon
Preheat the oven to 200°F. Line 2 baking sheets with parchment paper or silicone mat.
Grind freeze dried strawberries and sugar in a food processor until powdery. Set aside.
Place the egg white powder and water in a very clean large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy.
Preheat the oven to 200°F. Line 2 baking sheets with parchment paper or silicone mat.
Grind freeze dried strawberries and sugar in a food processor until powdery. Set aside.
Place the egg white powder and water in a very clean large bowl and with an electric mixer fitted with the whisk attachment, beat on medium until frothy.
Drop meringue onto lined baking sheet by the spoon full or for a more festive look. Scrape the meringue into a pastry bag fitted with a medium star tip and pipe the cookies onto the lined baking sheets. Shape into a “Hershey’s kiss”.
Bake the meringues until they are firm, about 2 hours. Turn off the oven and leave them in there overnight.
These look really amazing. I am definitely going to try these. I am on your site from the Prudent Homemaker Blog. I have enjoyed looking through your posts.
ReplyDeleteLove these! My 4 year old keeps asking for more purple candy! Lol
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