Cookies-Bars

Ruby Meringues

ruby swirls 1

Are you ready for Christmas? I just returned from a last minute shopping trip and it was crazy. Cars were angling for spaces and it was a bit ugly. I am done with my shopping and just need to wrap up my gifts. One gift I have not given out is the Tate’s Giveaway. How could I forget? Cynthia was the winner of the Tate’s Bakeshop Cookbook and Cookie gift pack. Her favorite cookie is M & M’s. I loved those as a little girl. Thank you to everyone who participated.

A fun new treat I made this Christmas season are the Ruby Swirl Meringues by Donna Hay. When I was creating dishes for the Red and White Dessert Bar these fit in perfectly. I love the bright red swirls through the white meringue.

These are best served the day you make them or the next. Store them in an airtight container to keep them crisp.

Ruby Swirl Meringues
Donna Hay Kids’ Magazine
1 dozen

4 egg whites
1 cup superfine sugar
1 teaspoon white vinegar
peppermint extract (optional)
red gel food coloring

Preheat oven to 250 degrees.

Place egg whites in a mixing bowl and beat until stiff peaks form. Gradually add the sugar and vinegar and beat until the mixture is thickened glossy. Add a drop of the extract and one or two drops of food coloring and swirl with a rubber spatula for a marbled effect.
ruby swirls
Spoon mixture onto baking trays lined with parchment paper and bake for 25 minutes. Turn off the oven and allow meringues to cool in in the oven for one hour.

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