At this time of year, eggs are plentiful and I’m always looking for fun, interesting ways to use them. I came across this recipe for meringues in my Martha Stewart Living Magazine a few months ago and set it aside, knowing precisely when I was going to make them. The pristine egg whites provide the perfect canvas for a Fourth of July treat. They’re super easy to make and a big hit with the kids!
- 3 large egg whites, room temperature
- 3/4 cup sugar
- 1/2 vanilla bean, seeds scraped
- Large pinch of salt
- Large pinch of cream of tartar
- 1 teaspoon finely grated fresh orange zest (I used lemon zest)
- Gel-paste food coloring, in orange (I used blue and red instead)
|Use real vanilla beans, vanilla is the star of the show in this recipe|
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
- when separating the eggs for this recipe, if any yolk remains in the egg whites, the whites will not whip up properly.
- This recipe is best made in low humidity.
- Parchment paper is not optional for this recipe, the meringues will stick to anything else.
- Don’t throw away the vanilla bean after scraping the seeds out, place it in a bowl of sugar and enjoy vanilla flavored sugar for months to come!