Bake No Prisoners » pink http://www.bakenoprisoners.com/wordpress Tue, 24 Jun 2014 17:10:33 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Pink Champagne Meringue http://www.bakenoprisoners.com/wordpress/index.php/pink-champagne-meringue/ http://www.bakenoprisoners.com/wordpress/index.php/pink-champagne-meringue/#comments Wed, 03 Apr 2013 13:46:30 +0000 Carrie Hoke http://www.bakenoprisoners.com/wordpress/?p=1302 I am not a fan of meringue. I was not a fan of meringue. Even spelling meringue gave me a headache. I mean, other than the white fluffy on top of my banana pudding, I had quite the disdain for it. That was before. Everything has changed.

Pink. Champagne. Meringue.

It is girly. And sparkly. And oh so pink-a-delicious. 

Pink Champagne Meringue

This meringue has changed my world.

I will never again use the words hate and meringue in the same sentence.

Pink Champagne Meringue

I decided to tackle the art of meringue during Spring Break, this week. I went with the whole stay-cation route, so that I could spend the entire week focusing on new recipes, like this one.

Pink Champagne Meringue

These meringue bowls are so simple to put together. I used Wilton tip #21 to make a circular base at the bottom. I then piped rings around the circle until I reached my desired height.

Pink Champagne Meringue

I made these sweet meringue roses using a technique I found over at the fabulous i am baker, and then sprinkled them with shimmering, edible pink glitter.

Pink Champage Meringue

The whipped cream for my meringue cups is so easy. Combine 1 cup cream with 1 1/2 tablespoons confectioner’s sugar and whisk on high in your stand mixer bowl using the whisk attachment until soft peaks form. That’s it!

Pink Champagne Meringue

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Pink Champagne Meringue

Recipe by Carrie

Ingredients

  • 5 large egg whites, room temperature
  • 1 1/2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 5 drops of champagne oil flavoring (or any other flavoring or 1 teaspoon vanilla)
  • Pink gel food coloring
  • pink edible glitter

Instructions

  1. Preheat oven to 200 degrees.
  2. Line cookie sheets with parchment paper or silapat.
  3. In your stand mixer bowl with whisk attachment, whisk egg whites, sugar, cream of tartar, and salt until just combined.
  4. Pour contents into a double boiler with a few inches of simmering water in the bottom pan.
  5. Whisk contents in top pan for 7-10 minutes or until sugar has completely dissolved.
  6. Return contents to stand mixer bowl and whisk until stiff, glossy peaks form.
  7. Mix in a very small amount of pink food coloring, along with 5 drops of champagne oil flavoring.
  8. Transfer mixture to a pastry bag fitted with Wilton tip 1M for roses, Wilton #30 star tip (or similar) for kisses, or Wilton #21 tip for meringue bowls.
  9. Kisses:Pipe 3/4 inch high kisses on your cookie sheet about 1/2 inch apart.
  10. Bowls: Pipe a flat, circular bottom layer for your base and then carefully pipe in a circular motion until desired height.
  11. Bake for about 1 hour or until they are completely dry on the outside.
  12. Transfer to a wire rack to cool completely.
  13. Fill with fresh strawberries or raspberries and top with whip cream.
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