The ingredients for a meringue are very simple; you need double the weight of sugar to egg whites. It is easy to make any quantity of meringue if you follow this 2:1 ratio.
Store-bought meringue cookies and frozen berries make this elegant sundae come together in a snap. Serve it on one big plate with two spoons for a sweet ending to a romantic dinner.
This very stable Italian meringue is incredibly versatile—it makes magnificent billowy white peaks to brown as you wish. It is a large recipe—6 egg whites—so that you have an abundance of this great meringue. Of course, you can easily halve this recipe.
Making meringues is a bit of an acquired skill and it can take some practice to master the technique (see pages 12–13); however, the impressive results of this super-fluffy topping are worth every ounce of effort. Once you get it right, it’s very simple to make.
We gave you a sneak peek at three photos taken of recipes from The Art of Preserving. You voted for your favorite, and now we're ready to reveal the winning recipe: the Pavlova with Lime Curd & Berries.
Learn how to make Peanut Meringue Cookies!
Get the recipe here: http://shape-flow.today/recipe/peanut-meringue-cookies%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-59b00e92b29c9b271d241bd0">
