Active Time: 20 MINTotal Time4 HR 20 MIN
Yield: Serves : Makes 8 cups
For perfect shatteringly crisp meringue, let it cook until well-dried, about 3 hours. The lenghthy oven time at such a low temperature allows the meringue to set without browning or overcooking on the outside.
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tablespoon (1/2 ounce) bourbon
- 2 teaspoons kosher salt
- 3/4 cup powdered sugar (about 3 ounces), sifted
- 1/2 cup mixed freeze-dried strawberries and raspberries
- 1 teaspoon dried mint
How to Make It
Preheat oven to 200°F. Line a large rimmed baking sheet with parchment paper. Beat egg whites with a stand mixer fitted with the whisk attachment on medium-speed until soft peaks form, about 2 minutes. Add granulated sugar to egg whites in 4 additions, beating well after each addition. Continue beating until stiff peaks form, about 2 minutes. Add bourbon and salt, and beat until combined, about 30 seconds.
Gently fold in half of powdered sugar until blended and smooth; fold in remaining powdered sugar. Spread meringue in an even layer on prepared baking sheet, and transfer to preheated oven. Bake until crisp and dry, about 3 hours.
Meanwhile, place dried strawberries and raspberries in a food processor. Pulse into an even powder, about 10 times.
When meringue comes out of oven, sprinkle fruit powder over warm meringue. Press dried mint through a fine mesh strainer into a bowl; sprinkle over meringue. Let meringue cool completely, about 30 minutes. Break meringue into pieces.
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