Mermaid Meringues
These magical Mermaid Meringues are easier to make than they look! Crunchy on the outside and marshmallowy on the inside is exactly how we like to eat meringues, and when they look like this they're even tastier.
Ingredients
Cooking Instructions
step 1
Preheat oven to 400 degrees F (200 degrees C).
step 2
Place the Eggland's Best Classic Eggs (8) in the bowl of a stand mixer fitted with the balloon whisk attachment.
step 3
Whisk egg whites on a high speed until foamy, about 8-10 minutes.
step 4
With the mixer still running, begin to slowly add the Caster Sugar (2 3/4 cups), a tablespoon at a time, waiting about a minute between each addition.
step 5
Add the Corn Starch (1 Tbsp) along with the last tablespoon of sugar.
step 6
Add the Distilled White Vinegar (1 Tbsp) and Vanilla Extract (1 Tbsp).
step 7
Continue mixing on a high speed until the meringue mixture is thick and glossy.
step 8
Line a tall glass or mug with a disposable piping bag.
step 9
Add a drop each of AmeriColor Soft Gel Paste™ in Avocado (to taste), AmeriColor Soft Gel Paste™ in Teal (to taste) and AmeriColor Soft Gel Paste™ in Turquoise (to taste) on the inside of the piping bag.
step 10
Using an offset spatula knife, begin adding the meringue, making sure to scrap the sides of the piping bag so the gel colors are evenly dispersed.
step 11
Begin piping the meringue on to a cookie sheet lined with baking paper.
step 12
Place in the oven for 10 minutes.
step 13
Reduce the temperature down to 212 degrees F (100 degrees C) and continue baking for an hour.
step 14
Turn off the oven and leave the meringues inside to cool completely.
step 15
Remove the meringues from the oven and finish off by using a clean paintbrush to fleck with AmeriColor Soft Gel Paste™ in Bright White (to taste), and gently sprinkle with Edible Glitter (to taste).
