Epiphany Meringues, cute and super colorful, are a perfect idea for those who love to make homemade desserts for festive occasions. In reality, they are perfect at any time of the year, and you just need to change the decorations to personalize them. I tried to make them in the shape of a stocking thanks to a cutter that is very easy to find in the market, but they will actually be cute in the classic dome version as well. The most painstaking step of this recipe is actually the cooking. The oven needs to be at low temperature and the cooking should be done in the middle section so that it is as even as possible. Below are some of my favorite Epiphany recipes and answers to common questions about this type of recipe.
- Difficulty: Medium
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 2 Hours
- Cuisine: Italian
Ingredients
- 3.5 oz egg whites
- 3.5 oz powdered sugar
- 4 drops lemon
- as needed colored sprinkles
Tools
- 1 Stand Mixer
- 1 Electric Whisk
- 1 Baking Paper
- 1 Piping Bag
- 1 Star Nozzle
Steps
To make the Epiphany Meringues, first get some fresh egg whites. I prefer to use ready-made ones or, alternatively, if I need the yolks, I use traditional egg whites as long as they are completely free of yolk, to avoid problems with whipping. Pour the egg whites into a very clean bowl. Add a little powdered sugar at a time and start whipping them. Then add the drops of lemon juice.
Continue to whip the ingredients until the egg whites become firm and very white. You can check their perfection by lifting the electric whisks. If the mixture remains firm on the tips and does not drip, the egg whites are ready.
Transfer the mixture into the piping bag fitted with a star nozzle and create your meringues directly on the baking paper that will line the baking tray. I also used a stocking-shaped mold for personalized meringues. Decorate them with the sprinkles.
I baked my meringues in a preheated static oven at 212°F with the door closed for the first hour. After this time, I placed a wooden spoon in the door to leave a small space and enable perfect meringue cooking. Continue cooking for another 30 minutes. When they are ready, they will detach perfectly from the baking paper. My advice is to let them rest in the turned-off oven, always slightly open, for at least 2 hours.
FAQ (Frequently Asked Questions)
What if I don’t have powdered sugar?
You can use granulated sugar, but you will get a more rustic result, or if you have the possibility, blend it to obtain a consistency similar to powdered sugar.
