I mentioned in the last post that December would be designated as a sort of “cookie month” around here. Every post will be a treat you can make to enjoy or give away during the holidays. This was a bit of a challenge for me because when I’m testing and making cookies, it’s usually for my shop or the market. My creative energy on the cookie front tends to be focused away from the blog. I figured this would be a way to try to push myself a bit and get creative. Without further ado, here’s the inaugural post…(insert drumroll a la Clark & Ellen Griswsold)…
notes: These little whispy white puffs are gluten free, but they can also be made grain free by using either a superfine sugar, or powdered sugar made with arrowroot instead of cornstarch. To make powdered sugar with arrowroot, combine 2 cups natural cane sugar with 1 to 2 tsp arrowroot powder in a high speed blender and blend until it has the consistency of powdered sugar. If you use superfine sugar, cut the amount down to 1/2 cup or less. Since the meringue is sweet, I recommend using a tart jam such as a plum, raspberry, or red currant, but it’s completely up to you.
jam (I used a chamomile plum jam)
Preheat your oven to 200 degrees and line a large baking sheet with parchment or a silpat. Put the egg whites in the bowl of a stand mixer (or in a bowl with a hand mixer) and start beating them on medium speed. Once they start to gain volume, add the salt and cream of tartar (if using). When the volume has doubled, slowly add in the sugar. You don’t want to dump it in all at once or it may deflate the egg whites. Raise the mixer speed to medium-high and keep beating until the meringue looks very thick, stiff, and glossy. You want it to be able to hold very stiff peaks (see picture below).
Dollop mounds of meringue (about 2 tbsp in size) onto your sheet, spacing them at least 1 inch apart. I made 12 meringues total. Add a small dollop of jam (about 1/2 tsp) onto each meringue mound, then dollop a bit more meringue on top of the jam. You can swirl the jam with the meringue on top if you wish. Place the merginues in the oven and bake for about 1 hour and 30 minutes. They should be dry to the touch and not sticky. If they are, bake them a bit longer. When they are done, turn the oven off and cool the meringues completely in the oven. Store the meringues in an airtight container.
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