Wintergreen Meringue
Cookies
Makes about 48
Ingredients
- 1 cup fresh wintergreen berries
- 4 egg whites, room temperature
- ½ teaspoon cream of tartar
- 1 cup sugar
Directions
- In a food processor, chop the wintergreen berries into a coarse paste, scraping down the sides of the processor bowl. You will end up with about 4 tablespoons of a dry paste.
- Preheat the oven to 250 degrees Fahrenheit
- In a mixer bowl, whip the egg whites until foamy Add the cream of tartar, and then continue to whip to soft peaks
- Slowly add the sugar, and mix the egg whites until they form stiff peaks. With a whisk, mix in the wintergreen berry puree by hand, trying not to deflate the whipped egg whites
- Using a large star tip, pipe out the meringue into rosettes, leaving about ½” between each meringue. Bake for 3 hours until dry and crisp. Store the meringues in an airtight container.
Sources
Refer back to the Sources post to see the exact books that I
used!
Adventures in Edible Plant Foraging
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