If your mom's Mother's Day wishlist falls somewhere in between handmade macaroni necklace and expensive handbag, consider baking her something sweet and pretty – handmade but still photoworthy = nailed it.
Country Velador, owner of Super Chunk Sweets & Treats in Old Town Scottsdale, has an easy yet elegant recipe for meringue teardrops that, when paired with a sentimental card, will bring a tear to Mom's eye, no prob.
When preparing, make sure the bowl and whip are really clean and free of oil, or else the mixture just won’t whip up like it should, Velador says. “You can rub the bowl with a little lemon juice and the acid from the lemon will help it whip a little more, too.” An added bonus now that temperatures are quickly rising outside: though most meringue recipes call for baking the treats low and slow in the oven, you won't even need to turn on the oven for this recipe.
Meringues should be a little crunchy on first bite, but then melt in your mouth. If you don’t eat them all at once, don’t worry. “They keep for weeks.”
4 egg whites
1 ¼ cups granulated white sugar
¼ tsp. extract (real vanilla or almond), optional
Americolor food coloring gel paste (available at ABC Restaurant Supply), optional
Place egg whites, sugar and salt in the metal bowl of a stand mixer. Place bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk the mixture constantly until sugar is dissolved and the mixture comes to 160ºF. The sugar should be dissolved with no graininess.
Place the bowl on the stand mixer and whip on high speed using the whisk attachment until mixture has become thick and glossy, forming stiff peaks. Add flavor extract to taste and food color, if using. Continue to whip until the bowl feels room temperature to the touch, about 10 minutes.
Fit a piping bag with a 5/8” plain tip (Ateco 808 recommended) and pipe teardrops onto a sheet pan lined with parchment paper.
Let meringues sit out on counter until dry, usually overnight.
Super Chunk Sweets & Treats
7120 E. 6th Ave. #19, Scottsdale
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