Pink Peppercorn Meringues Recipe - Cooking Index
Pink Peppercorn Meringues Recipe - Cooking Index
| Nonstick cooking spray - as needed | ||
| 1/2 cup | 99g / 3.5oz | Sugar |
| 2 | Egg whites | |
| 2 tablespoons | 30ml | Pink peppercorns - (to 3) |
| = (sold at specialty stores) |
Heat the oven to 180 degrees. Spray 3 baking pans with cooking spray and line with parchment paper.
Whisk 1 tablespoon of the sugar with the egg whites in a bowl. Set the bowl over, but not touching, a pan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes.
With an electric mixer, beat the whites on medium speed while slowly adding the remaining sugar. Turn the mixer to high, scraping down the sides of the bowl, and beat until stiff peaks form, about 7 minutes.
Using a piping bag with a star tip, form quarter-size rounds on the baking sheets, or spoon dollops of the meringue onto the baking sheets. Sprinkle each meringue with a few peppercorns.
Bake the meringues until they're dry to the touch with melt-in-your-mouth centers, about 1 hour to 1 hour, 15 minutes.
This recipe yields about 80 for 14 to 16 servings.
Each serving: 30 calories; 8 mg. sodium; 0 cholesterol; 0 fat; 0 saturated fat; 7 grams carbohydrates; 1 gram protein; 0 fiber.
Source:
The Los Angeles Times, 05-14-2003
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