As a result of all the French macaron making that goes on in my kitchen, I usually have an abundance of egg yolks lying around waiting for me to find a creative solution for. This time I had extra egg whites on hand I needed to use up before they spoiled.
Not counting French macarons, it's been awhile since I've made flavored meringue cookies just to eat by themselves and not worry about growing feet. So. Much. Easier.
Since I discovered these flavor packets from Duncan Hines, creating fun flavored meringues are even more of a snap and a great way to use up leftover egg whites.
In honor of the upcoming July 4th holiday, here is my twist on making strawberry shortcakes. I admit nothing replaces the beauty of strawberry shortcakes made with juicy berries and luscious whipped cream, but these are a fun substitute if you are in a pinch for time.
One packet adds both flavor and color so these are big on flavor and appearance and a lot less fuss and muss.
Strawberry Shortcake 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 Strawberry Shortcake Flavor))
- 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.