Recipes: Cherry Meringues
Ingredients
3 egg whites, at room temperature
¼ teaspoon cream of tartar
¾ cup of sugar
2 teaspoons Ben’s Original Cherry Juice Concentrate
1-2 drops of red or pink food coloring
Directions
Preheat oven to 200 degrees
Line 2 large baking sheets with parchment paper.
Beat egg whites in large metal bowl on medium speed with mixer using wire wisk attachment until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes. Mix in Cherry juice concentrate. Add food coloring one drop at time as you desire for color. (Optional)
Spoon meringue into a pastry bag fitted with a star tip. Pipe 12 (1 ½ –inch high, by 1 ½ inch wide) mounds onto each baking sheet, space evenly apart.
Bake for 3 hours, or until dry and crisp.
*Note: You can also use 2 spoons to form the mounds. Scoop meringue with one and use the other to push it onto the baking sheet.
If you want to make mini meringue shells, form a flat base and pipe sides around to form a well. Cool the meringues completely on baking sheets. Store in an airtight container at room temperature for up to a week.
For meringue shells: Fill with dollop of whip cream or Cool Whip and top with Cherry Festival Preserves. Add a mint sprig for garnish if desired.
