Dear Spring,
You’re a great season. In fact, you’re my favorite season of all. Something about the orange blossoms dotting my neighborhood, and the barely warm evening sun just makes me want to squeeze you with gratitude.
Great job with all the tulips. Excellent work with all the sweet peas. Don’t even get me started on the asparagus…. wow!
There’s just a few things I thought you might consider… just in the interest of being the best season ever, and kicking every other season right in the backside.
First, your color palette. Have you ever considered switching it up? All the pastels remind me of bad baby shower party games. Plus, you’re edgier than that Spring. Show those other seasons what’s what. Have you considered a fresh neon palate? It might work wonders for your image.
Second, can you please work on making purple the new grey this season?
Lastly, every year when you come to town, I end up in the candy aisle at the grocery store buying giant bags of chocolate egg-shaped candies. After I’ve mistakenly make these chocolate goodies a meal, I’m forced the throw the remainder in the trash and pour dish soap on them, keeping myself from sleep-eating them in the middle of the night. While this may seem like more of a personal issue, your attention to this matter would still be much appreciated.
Also Spring, I made you meringues.
Stay Sweet,
Joy the Baker
Meringues are a super easy way to show Spring that you’re glad it’s come to town… or you could write Spring a letter like I did.
With only three egg whites, a bit of granulated sugar and some flavoring, you’ll be able to make a sheet full of three different types of tiny meringues: chocolate, vanilla and raspberry. All you’ll need now is some small, clear gift bags, some pretty ribbon and you’ll have precious Easter gifts on lock-down. Sweet, right!?
This recipe makes vanilla meringues with a dash of vanilla extract, chocolate meringues with unsweetened cocoa powder, and raspberry meringues with dehydrated raspberry powder (made from freeze dried and super ground raspberries). Feel free to play around with almond or coffee meringues using extracts too!
Spring Easter Meringues
- 3 large egg whites
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 teaspoons dehydrated raspberry powder
- Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit three pastry bags with a small open-star tip or round tips (such as Ateco #22). If you don’t have three pastry bags you can use just one bag and wash and dry it between flavors. Set aside.
- Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
- Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form.
- Divide egg whites between three clean bowls. In one bowl mix in vanilla extract. In second bowl, mix in cocoa powder. In third bowl mix in raspberry powder. Stir all until well combined.
- Fill each bag with separate meringue flavors. Pipe small (3/4-inch-high) star shapes or round shapes (depending on your tip) onto prepared baking sheets.
- Bake cookies until crisp but not brown, about 1 hour 40 minutes. Turn the oven off and let the meringues cool in the oven. Transfer from pans to an airtight container for storage.
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They look adorable. I love meringues
these are some of the most amazing looking meringues ever!:)
oh me oh my. I made mint ones for christmas 2 years ago, and they were a hit. I called them snow balls, or snowman poo lol. They didn’t come out nearly as beautiful as yours. I looove this blog. simply amazing.
Instead of Spring this has me thinking of winter. I make desserts each year for a ministry event at our church. Imagine a room filled with beautifully decorated tables, scrumptious homemade desserts, candle light, and laughing women. This year I am decorating my table in ice white and shimmering blue. I am serving miniature baked alaska’s along with white chocolate covered cherries and these Fantastic Meringues. I am going to play with almond, coconut, and peppermint flavors. And anything else I can dream up….thanks so much for the idea!
These are just darling! I love the ridged ones =)
I have egg whites leftover and was thinking of making these!
I wish I had your steady hands! Those meringues are beautifully piped.
What a beautiful presentation. I love the variety, too.
Can you send me an email reminder the week before Easter 2010 so I can make these meringues and the cascarones????!!! (or do I BUY the cascarones?)
much love,
Hi Joy! I’ve been a long time lurker and fan… and have recently acquired 40 egg whites so this meringue recipe is heaven sent! Just a question… how long do these babies keep in an airtight container? Thanks heaps!!!
These look absolutely phenomenal!
Your blog is going to be delicious, delicious death of me. I’ve been scrolling through and just made these today. I don’t like raspberry flavor so I used 1/2tsp lemon extract instead for a batch, they taste like limoncello! I had no idea how easy these are to make and will probably make more tomorrow. Thank you for posting this!
Wow, I love your piping skills!! I never really do them right…..
I love meringues, and your meringues are lovely!!! Absolutely perfect!!
Hello Joy! I’ve stumbled upon your webbie and I must say, it has been a good read so far! I believe it will still be in the future :)
Almost immediately, I went to try making these little exquisite meringues after reading this wonderful post! But I hope you can enlighten me on how is it possible that the meringue’s able to retain such beautiful colours after being in the oven for 1 hour and 40 mins? O.O
Mine became brown after 20 mins or so and when I tried to take it out before it turns brown, it’s so delicate to the touch!
Mind if you share some tips on this? Thankyou!
Adorable! Meringues scare me a little, but I’ve never tried them. I’ve heard they can be very tricky. I will do my best to overcome my fears and make these cute little treats.
I just made these and they are so yummy!! I used seedless raspberry jam because I didn’t have the powder and it worked well. Thanks for the recipe!
Also, Joy, I meant to tell you that I LOVE your Web site!
Meringues and macarons are my all time favourite make at home gifts :) Thanks for 3 times the fun and more- lots of ideas bopping around my head incl adding chcocolate chips, coffee, orange extract, rose water, cardamom…)
I just made these with my dad and well we had no dehydrated raspberries so we used crystal light! and it worked! but my vanilla ones turned out runny.
Amazing, can’t wait to try these!
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