Lemon Meringue Milkshakes
*shared with permission, as written in the book Milkshake Bar by Hanna Miles
Here's the recipe for the meringues, and although this would be a lot of work for serving a couple of milkshakes, these are crispy, melt-in-your-mouth confections that you can serve by the platter-full and they would be gobbled up in seconds. They also make delightful cupcake toppers and cake decorations. I've also been told that they taste particularly Keep them at room-temperature in an airtight container.
Mini Swirl Meringues
Yield: ~45 1-inch round mini meringues
3 egg whites (approximately 90 grams/3 ounces)
3/4 cup (150 grams/5 ounces) sugar
A drop of Americolor Electric Yellow (or colour/shade of your choice)
One Decorating Bag, 14-Inch or 18-inch
Pastry tip #1A
1. Preheat oven to 200°F. Line two baking sheets with parchment paper and set aside. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease.
2. Add egg whites and sugar to the mixer bowl and fit onto the top of a medium saucepan filled with about 1-inch of simmering (not boiling) water. (Be sure the bottom of your bowl is not touching the water.) Whisk constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
3. Dry the underside of the mixer bowl and transfer to your stand mixer. Whip using the whisk attachment until the meringue is thick and glossy and has reached the stiff peak stage.
4. While the meringue is whipping in the mixer, fit your decorating bag with a plain round pastry tip. Fold over a cuff at the top of the pastry bag and paint 3, equally-spaced, thin lines of yellow gel colour using your fine paint brush (you can use any paint brush, but it should only be one you designate for food) from the pastry tip up toward the cuff.
5. Fill the bag with your meringue (no more than 2/3 full) and pipe small swirls onto your lined baking sheets, spacing them about 1-inch apart.
6. Bake at 200°F for 60 minutes, rotating the trays after 30 minutes. Lower the oven to 175°F and bake until dry, about 40 minutes more.
Good luck & enjoy!