Amy Andrews, of RIPE Food & Wine, shares the secret to perfectly pillowed, shiny, and delicious meringues. Served plain or with ice cream, sorbet, whipped cream, lemon curd, or fresh berries (any or all), these delicious treats are so good you’ll want them all the time. They are perfect for the holidays, garnished with sugared cranberries and rosemary sprigs.
MAKES 8
3 egg whites (115 grams)
1 cup granulated sugar (200 grams)
Optional garnish for baking: crushed dehydrated raspberries, dried rose petals or lavender, or sliced almonds,
Optional garnish for serving: sugared cranberries and rosemary (recipe below)
Preheat oven to 300°F.
Add a couple inches of water to a saucepan and bring to a boil on the stovetop. Once boiling, lower heat to simmer. This will serve as a double-boiler for the next step.
Add egg whites and sugar to the metal bowl of an electric mixer and whisk by hand to combine. Using a hotpad to protect your hand, hold this bowl over the saucepan of water, whisking until sugar dissolves and the mixture is quite warm, about 5 minutes. Remove from heat, dry outside of the bowl, place in the stand mixer with whisk attachment, and whisk on high for 15 minutes, until mixture is cool and billowy.
Line a baking sheet pan with a Silpat liner or parchment. Dollop 8 mounds onto the prepared pan, flourishing the tops with the back of the spoon. Garnish with crushed dehydrated raspberries, dried rose petals, lavender, or sliced almonds, place in the preheated oven, and turn off the heat. The meringues will be perfectly baked and dried out by morning.
Enjoy with sugared cranberries and rosemary (recipe below).
SUGARED CRANBERRIES AND ROSEMARY
1 cup granulated sugar, divided
¼ cup water
Fresh cranberries, rinsed and completely dry
A few rosemary sprigs, rinsed and completely dry
Place ½ cup sugar in a shallow bowl and set aside. Set a cooling rack over a sheet pan.
Combine remaining ½ cup sugar with the water in a small saucepan, bring to boil, lower heat to a simmer, and cook for a couple minutes, until slightly thickened. Cool to room temperature.
Drop the cranberries into the cooled simple syrup, stir to coat; using a slotted spoon, transfer to prepared cooling rack. Allow to cool until syrup coating is tacky, about 45 minutes, then roll a few cranberries at a time in the bowl of sugar and transfer to a rack to dry completely. Store airtight at room temperature and use within a couple days.
To sugar rosemary, give each sprig a quick dunk in the syrup, gently shaking off excess into the saucepan. Transfer to cooling rack and proceed as with the cranberries.
Use any leftover syrup in drinks.
Kitchenware available at THE KITCHEN SHOP, Livingston, MT
D&V Jupiter Cake Stand in Cornflower | Large Oval Bowl by The Mud Shack Pottery | Creative Horn Pie Server | 6.5-inch Round Insect/Bird Dessert Plate by Creative Stoneware | MüKitchen Gray Aster VIBE Dish Towel
Photoshoot sponsored by 2ND STREET BISTRO, Livingston, MT
For this issue, Chef Bob Perdan, co-owner of 2nd Street Bistro with his wife, Jessy, and General Manager Elise Boehler sponsored our winter photo shoot in their cozy restaurant in the heart of Livingston.
