Reviews (1)
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16 Ratings
5 star values:
2
4 star values:
2
3 star values:
1
2 star values:
5
1 star values:
6
Martha Stewart Member
Rating: Unrated
04/07/2012
My meringue eggs turned out well! So cute!
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
041711_meringue_eggs.jpg
Ingredients
Ingredient Checklist
4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
1 teaspoon white-wine vinegar
1 teaspoon pure vanilla extract
Orange Curd, for serving
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
041711_meringue_eggs.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 2 dozen
Recipe Summary
Yield: Makes 2 dozen
Yield: Makes 2 dozen
Makes 2 dozen
041711_meringue_eggs.jpg
041711_meringue_eggs.jpg
Ingredients
Ingredients
- 4 large egg whites, room temperature
- Pinch of salt
- 1 cup plus 2 tablespoons superfine sugar
- 1 teaspoon cornstarch
- 1 teaspoon white-wine vinegar
- 1 teaspoon pure vanilla extract
- Orange Curd, for serving
Directions
Preheat oven to 225 degrees. Using a 1 1/2-by-2-inch oval-shaped cutter, trace 12 oval shapes on each of two sheets of parchment paper with a pencil. Transfer parchment paper, pencil side down, to two baking sheets; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar, one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; mix until meringue is just combined.
Transfer meringue to a pastry bag fitted with a 1/2-inch round pastry tip. Pipe a dollop of meringue in the center of each oval on parchment paper. Pipe meringue around dollop twice, creating a well to hold filling. Repeat process until all eggs are created.
Transfer to oven and bake until meringue lifts off parchment paper easily, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack; let cool completely. Fill cooled meringue eggs with orange curd; serve.
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
2
4 star values:
2
3 star values:
1
2 star values:
5
1 star values:
6
Martha Stewart Member
Rating: Unrated
04/07/2012
My meringue eggs turned out well! So cute!
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
2
4 star values:
2
3 star values:
1
2 star values:
5
1 star values:
6
Add Rating & Review
16 Ratings
5 star values:
2
4 star values:
2
3 star values:
1
2 star values:
5
1 star values:
6
16 Ratings
5 star values:
2
4 star values:
2
3 star values:
1
2 star values:
5
1 star values:
6
16 Ratings
5 star values:
2
4 star values:
2
3 star values:
1
2 star values:
5
1 star values:
6
- 5 star values:
- 2
- 4 star values:
- 2
- 3 star values:
- 1
- 2 star values:
- 5
- 1 star values:
- 6
Martha Stewart Member
Rating: Unrated
04/07/2012
My meringue eggs turned out well! So cute!
Martha Stewart Member
Rating: Unrated
04/07/2012
My meringue eggs turned out well! So cute!
Rating: Unrated
All Reviews for Meringue Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meringue Eggs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
