Fresh and Delicious Los Altos de Eros

Recipes, Cooking tips & more from Los Altos de Eros, Boutique Hotel & Spa in Tamarindo, Costa Rica.

Whip it: Meringue

Egg whites + Sugar + Whipin’= a fluffy cloud of sweetness!  Meringue is as easy as it is light, and can take on many roles: frosting, whipped cream, a sweet dip, meringue cookies etc…

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1. French Meringue aka Whipped Cream:

Ingredients: 1 cup sugar, 1/2 cup egg whites (about 4 or 5 egg whites) at room temperature, dash of salt, vanilla or almond extract (optional).

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Preparation: Using the electric mixer, beat the egg whites and salt at high speed.  Once they turn fluffy and white add the sugar gradually while mixing until you achieve a firm, smooth texture.

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Use as cake frosting, over desserts or pies, or as a strawberry dip!

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2. Swiss Meringue

Ingredients: 4 egg whites at room temperature, 1 cup sugar.

Preparation: Whisk the egg whites and sugar in an aluminium bowl.  Place in baño maría without allowing the recipient to touch the water while making sure it does not come to a boil.  Whisk until the sugar dissolves and then remove from heat.  Beat at high speed with the electric mixer, until you achieve a shiny mixture with firm peaks.

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As frosting, this meringue can be browned by lightly burning the surface with a torch or placing in the oven for a few minutes.

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To make traditional meringue cookies place small scoops of the frosting on a baking sheet and slip in the oven for about 5 to 10 minutes at 350, until the edges are lightly browned.

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In spanish, a meringue cookie is called a “suspiro”, meaning sigh, which describes them perfectly:  as light and sweet as a sigh of relief.

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This entry was posted on November 8, 2013 by in Cuisine, Desserts, Gluten Free, Recipes.
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