So the fam and I decided to disappear for a while
and have some fun in the sun!!!
While I am away, I asked a few of my best blog friends
to help out and keep my blog alive.
You are in for a real treat today!!!
Aimee from Shugary Sweets is here with
some yummy looking meringues.
I am professing to the blog world
that I just love this girl to death.
Not in a crazy psycho way, just as my bestest bloggy BFF!
She is crazy talented in her kitchen
and makes fun things all the time!!!
*Warning: Don’t visit her blog on an empty stomach!
I can’t wait for this summer when we are meeting up:-)
Enjoy her yumminess as I head to the “all you can eat” buffet line!!!
Yum! Gotta love cruise food…it’s awesome, mainly because I didn’t have to make it!!!
Hey everyone! It’s Aimee from Shugary Sweets. I absolutely adore Jocelyn and was happy to help her out while she is on vacation with her family! I am no great photographer like Jocelyn, but I can make one heck of a meringue cookie!
Have you ever made Meringues before? See, Jocelyn here has never made them herself, and I was sad that her beautiful blog has no meringue cookies. I knew immediately that I must help her out by sharing one of my favorite cookies, in my favorite flavor! Hopefully this will inspire her to make them herself!
And inspire you too! Meringue cookies are NOT difficult to make. I promise! There are just a couple important things to remember. ALWAYS start with a clean, dry bowl. If you have water in your bowl, your egg whites won’t set up properly. Also, make sure when you have finished baking the cookies, you keep them in your oven for at least 6 hours (with the oven turned off). I always make mine after dinner, bake them, then let them sit in the oven overnight. Works every time! Also, store them in an airtight container (I usually use ziploc freezer bags). Keeping all that in mind, how about we get to the recipe?
Maple Toffee Meringue Cookies:
- 4 egg whites, room temperature
- 1 Tbsp vinegar
- 1 Tbsp corn starch
- 1 cup caster sugar (or granulated sugar…see note)
- 2 tsp maple flavoring (extract)
- 6oz Heath toffee bits
- In mixing bowl (that is completely DRY), beat egg whites until foamy, about 30 seconds. Add vinegar and corn starch and continue to beat for another minute until soft peaks form. In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form.
- Add maple flavoring, combine completely.
- Line baking sheets with parchment paper. Fill a pastry bag with meringue and pipe onto parchment paper. I leave about 1 inch between cookies. Continue until all meringue is used.
- Place baking sheets in 200 degree oven for 90 minutes. Remove from oven.
- Immediately sprinkle toffee bits onto cookies after baking. Don’t worry, it will stick when you put them back in the oven to sit for 6 hours.
- Turn oven off and return to oven for 6 hours or overnight. I prefer to just make these in the evening after dinner, cook for the 90 minutes, then turn the ovens off and leave them in there overnight. Package in airtight containers (or ziploc) and enjoy!
- **If you can’t find caster sugar, you can process your granulated sugar in a food processor or blender to get it extra fine.
Want more meringue varieties? Instead of toffee bits try cutting up some Snicker’s bars. The chewy caramel paired with the crispy meringue…AWESOME.
Check out my other varieties over on my blog, Shugary Sweets! Thanks again for having me Jocelyn! Can’t wait to hear about your awesome vacation!
Aren’t those awesome???
I am totally inspired to try making meringues…
maybe Aimee can teach me when I visit???
Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)