Raspberry Meringues

Another delightful egg white dilemma! I really need to work on a formula for the egg yolk/egg white ratio; I always seem to have too many of one or the other in my fridge! As I am quite fond of a good meringue, the "variations on a meringue theme" are to my liking. I found this recipe in the latest "Bake From Scratch" magazine, compliments of Fanny Lam. thefeedoffeed.com/oh_sweet_day

I prefer my meringue recipe as it is absolutely foolproof, even at high altitude (New Mexico). I use the same cooking directions found in the Pigtailed Baker's Mini Pavlova recipe (see below) and then add the wonderful raspberry syrup and toasted pistachios before baking. Enjoy! 

4 large organic egg whites at room temperature

4 oz. (115 g) granulated sugar

4 oz. (115 g) powdered sugar

1 tsp. good vanilla extract

Making the meringues:

Preheat the oven to 200°F (100°C). Line two baking sheets with parchment paper.

In a stainless steel bowl beat the egg whites with an electric beater (medium speed) until mixture is fluffy.  Add the vanilla and beat for 30 seconds.

Turn up the beater speed to high and add the granulated sugar, a spoonful at a time. Beat about 3-4 seconds between each spoonful. The mixture should be thick and glossy.

Sift 1/3 of the powdered sugar over the mixture and fold in gently with a rubber spatula. Continue with the remaining sugar (1/3 at a time) until mixture is soft and billowy. 

Using two tablespoons, ease a large dollop of the mixture onto the parchment paper. Place the dollops about an inch apart from each other. Using a spoon, press lightly on each dollop to flatten them slightly. 

For the Raspberry Syrup:

2 cups fresh raspberries

6 TBS. granulated sugar

Bring to boil in a saucepan and then lower temp and let simmer for about 10 minutes. Strain and let cool completely.

Optional:

Toast one cup of pistachios in a "dry" non-stick frying pan. Cool and crush.

Pour a TBS. of raspberry syrup on each meringue and swirl with a toothpick. Add the pistachios if so desired.

Bake for 1 1/4- 1 3/4 hours. The meringues should sound crisp when tapped underneath. I usually turn off the oven and let them sit overnight.