This week for the FNCCC we're cooking recipes by Sandra Lee. She has a couple of great cooking shows on the Food Network. She seems very sweet and passionate about her cooking roots. We decided to make Strawberry Meringues.
Mini Strawberry Meringues
3 egg whites
1 teaspoon strawberry extract
1/4 teaspoon cream of tartar
1 cup powdered sugar
2 drops pink food color
Preheat oven to 215 degrees F. I sprayed tin foil with non-stick cooking spray; set aside. In a large bowl, use an electric mixer to beat egg whites, strawberry extract and cream of tartar on medium speed until frothy.
With mixer still running, add 1 tablespoon of powdered sugar at a time to the bowl.
Add food coloring and continue beating until stiff peaks.
Transfer to a gallon food storage bag and clip the corner.
Pipe mixture into 2" spirals on the tin foil.
Bake for 30 minutes and then rotate pans to continue baking for another 30 minutes. Turn oven off and allow meringues to dry out for another 10-12 minutes. Remove from tin foil and allow them to cool completely.
Be sure to visit I Blame My Mother to see what others are cooking up for the FNCCC.
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