Calico Meringues Recipes

Steps:

• 1. Beat egg whites with cream of tartar until foamy in a small deep bowl. Gradually beat in sugar to make a stiff meringue. Fold in M&M's. Grease and flour a large cookie sheet. Drop meringue mixture by teaspoonsful onto cookie sheet. Garnish each with an M'M. Bake in slow oven (250) for 30 min. or until cookies are firm to touch, but still white. Cool cookies on cookie sheet on wire rack. Remove from sheet with spatula. Store in container with tight cover.

Steps:

• 1. Beat egg whites with cream of tartar until foamy in a small deep bowl.2. Gradually beat in sugar to make a stiff meringue.3. Fold in plain "M&M's".4. Grease and flour a large cookie sheet.5. Drop meringue mixture by teaspoonfuls onto the cookie sheet. Garnish each with a plain "M&M".6. Bake in a low oven (250 degrees) for 30 minutes, or until cookies are firm to the touch, but still white.

Steps:

• Beat egg whites and cream of tartar until foamy.
• Gradually beat in sugar to form a stiff meringue.
• Fold in M & M's.
• Bake on greased cookie sheet at 250 degrees for 30 minutes.

Steps:

• Beat egg whites and cream of tartar in bowl with electric mixer until foamy.
• Gradually beat in sugar and make stiff. Fold in M&M's. Grease & flour cookie sheet.
• Bake at 250 for 40 minutes or until cookies are firm but still white. Cool on cookie sheet. Store in airtight container.

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

Steps:

• Heat the oven to 110C/ 100C fan/gas ¼.
• Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
• Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
• Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
• Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
• Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
• Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
• Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

Steps:

• Heat oven to 225ºF.
• Beat egg whites and cream of tartar in small bowl with mixer on high speed 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form. Gently stir in dry gelatin mix until blended.
• Drop heaping teaspoonfuls of egg white mixture into 72 mounds on parchment-covered baking sheets.
• Bake 50 min. Turn oven off. Prop oven door open slightly; let cookies stand in oven 1 hour or until completely cooled.