After making the marshmallow frosting from the previous post, I was left with a large mound of white sticky deliciousness looking back at me with not another cupcake in sight to plop it on! What is a girl to do? Why, make meringues of course.
I couldn't bear the thought of throwing such deliciousness away but I wasn't about to stuff my face with pure frosting either. I've actually never tried meringues before, my sister always told me they were nasty, so I thought, why bother? Well, I have learned to never listen to my sister about these things! She told me pumpkin pie and cheesecake were nasty too and gullible as I was, I believed her and missed out on such simple pleasures for a good half of my living years... what a shame! Anyway, opposite to my sister, I discovered that I do in fact like maybe even love meringues. They are light, chalky, crispy but slightly sweet and gooey on the inside. What other texture can you ask for? I think its practically got all bases covered!
*** If you have leftover frosting from the Graham Cracker Cupcake recipe, just add the spices, chocolate and almonds and bake.
Sweetly Spiced Meringues
Yields: 10 - 15 medium sized meringues
2 egg whites
1/3 cup sugar
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cardamom
1/2 cup of white chocolate, shaved or chips
1/4 cup of toasted slivered almonds
Preheat oven to 300 F. Line a baking sheet with parchment paper, set aside. In the bowl of an electric mixer, combine the egg whites, sugar, and tartar. Place bowl over simmering water and whisk constantly until sugar is dissolved and eggs are warm to the touch. Return to the mixer and beat on low speed, gradually to high speed for about 5 - 7 minutes or until stiff, glossy peaks form. Gently mix in the cinnamon, nutmeg, cardamom, white chocolate and almonds. Drop by heaping spoonfuls onto the baking sheet and bake for 20 - 30 minutes. Let cool and enjoy!