I am a bit of a baking trend hoarder. When I see something new in the market, most times I toss it in the cart. As a result my pantry and baking closets are stuffed with things I put away and promptly forget about. Out of sight. Out of mind.
These frosting flavoring packets popped up in the store a few months ago. I grabbed a few on impulse because the flavors looked so fun but not having any plan at the time what I would use them for. BTW, I've made hundreds of cupcakes since I bought these and never used the flavorings in frosting.
Recently I was making meringues to fulfill a request for plain white ones and was rummaging around in the cabinet to find cream of tarter. I spotted these flavor packets and impulsively added one to the meringue mixture just to see what would happen.
Turned out this was a great idea.
I used the entire flavor packet and not only did they taste great, the flavoring also tinted the meringue a beautiful pastel peach. Color and flavor on one packet. Step saver. Love.
Now I have all sorts of ideas of how to use the other flavors in everything but frosting. Macarons and marshmallows just might be first up.
Peaches & Cream Meringues
- 1/2 cup egg whites
- 1/4 teaspoon cream of tarter
- 1/4 teaspoon salt
- 1 cup granulated white sugar
- 1 Duncan Hines flavor packet (I used Peaches & Cream)
- Preheat the oven to 225 degrees F.
- Line two baking sheets with parchment paper.
- Whip the egg whites until foamy.
- Add cream of tarter and salt.
- When the whites stat to form soft peaks, gradually pour in the sugar a little at a time.
- Add the contents of the flavor packet.
- When the mixture holds stiff peaks, it's done.
- Load the meringue into a pastry bag and pipe onto the baking sheets. You can makes shapes. I just made little dome shaped cookies.
- Bake for 45 minutes -1 hour or until the meringues can be cleanly separated from the baking sheets.
- Remove from oven and let cool completely.