Today's recipe it's a sweet, sweet treat! It's pretty and colorful and it reminds me of carnivals and fairs. The lights, the music, the colors, the feeling that you are there with the sole purpose of having fun. These Cotton Candy Mini Meringue Cookies are really tiny, like little jewels.
The recipe is fairly easy, too. The only possible complication being the pink stripes. And really, it's only a matter of patience...
This recipe is the classic meringue recipe. I used Martha Stewart's technique that you can see
Cotton Candy Mini Meringue Cookies
- 3 egg whites
- 150g granulated sugar
- a pinch of salt
- 1/8 tsp of cream of tartar
- 1 tsp Cotton Candy flavor
- pink food coloring
- Pre-heat the oven at 100ºC (212ºF) and line two oven trays with parchment paper.
- Put the egg whites and sugar in a double boiler (or bain marie) and stir until the sugar has dissolved.
- Add salt and cream of tartar and stir.
- Remove from heat and add flavoring. Whisk at medium speed until the meringue turns white and glossy and it forms peaks when removing the beater.
- With a long skewer, paint perpendicular lines inside the pastry bag, carefully, so you do not accidentally smudge them.
- Put the meringue inside the pastry bag gently.
- With the tip of the pastry bag perpendicular to the tray, pipe small meringues (about 1,5cm of diameter), leaving a small separation between them.
- Put both trays in the oven at the same time, exchanging them every 45 minutes. Bake from 1h30 to 2h (depending on humidity).
This recipe can yield like two hundred mini meringues (they are really tiny though). If you make them bigger, the number will obviously be reduced.
Here's the recipe for the
I hope you enjoy them!