Meringue Fudge Drops Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line baking sheets with parchment., Preheat oven to 200°. Add vanilla, cream of tartar and if desired food coloring to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Cut a small hole in the corner of a pastry or plastic bag; insert pastry tip. Fill bag with meringue. Pipe 2-in. circles or shapes 2 in. apart onto prepared baking sheets. If desired, sprinkle with pearl sugar. , Bake 20-25 minutes or until set and dry. Turn oven off; leave meringues in oven until oven has completely cooled. Store in an airtight container.

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 225 degrees F. Line 2 baking sheets with parchment paper. Remove the tea leaves from the tea bag. If the leaves are large, finely grind in a spice grinder. Mix the tea with the cardamom, cinnamon, ginger and cloves in a small bowl.
• Whisk the egg whites in a large bowl with a mixer on medium speed until frothy, about 30 seconds. Beat in the cream of tartar and salt until soft peaks form, 3 to 4 minutes. Increase the mixer speed to medium high and beat in the granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form, 4 to 5 minutes. Beat in the vanilla and tea-spice mixture.
• Transfer the meringue to a piping bag fitted with a 1/2-inch star tip. Pipe 1 1/4-inch mounds about 1 inch apart on the prepared pans. Sprinkle with sanding sugar. Bake, switching the pans halfway through, until the meringues are dry enough to peel off the parchment easily, about 2 hours. Turn off the oven; leave the meringues in the oven to finish drying, about 1 more hour. Let cool completely on the pans.

Steps:

• Preheat the oven to 150° F, or the lowest setting possible. Line two baking sheets with parchment paper.
• Beat the egg white in a small bowl with a wire whisk until foamy. As you continue beating, add the sugar gradually, until the meringue holds stiff and glossy peaks when the whisk is lifted from them. Spoon the meringue into a pastry bag fitted with a star tip and pipe onto the prepared baking sheet to form 3/4-inch rounds. (If you don't have a pastry bag, drop the beaten whites by the slightly rounded teaspoonful, keeping the little mounds as high as possible.) Bake until the meringues are completely dry and very light, about 2 1/2 hours. Cool completely.
• Pour the cream into a small, chilled bowl. Beat with a wire whisk or an electric mixer until the cream holds stiff peaks. Spoon about 1 teaspoon of the whipped cream onto the flat side of one of the meringues. Press the flat side of a second meringue gently onto the cream to make a meringue sandwich. Repeat with the remaining meringues and cream. Chill the meringue drops on a serving plate in the refrigerator 1 hour before serving.