“The ornaments of your house will be the guests who frequent it’.
One of the reasons I love the holiday season so much is the time we get to spend with family and friends creating new memories. In our house, we love nothing more than to open our doors and welcome guests for quality time spent gathered around platters of good food and drink: appetizers, beverages, and desserts of all kinds.
This weekend was no exception. Looking for an excuse to try some new recipes, I decked the halls, set the table with lanterns, ornaments, and candles in all the holiday colours, and once again opened the doors of our home to friends.
One of the many sweets on the table that delivered big flavour for little effort, were these Spiced Meringues. These crunchy, melt-in-your-mouth clouds are made with a spicy trio of cinnamon, ginger, and nutmeg, and are then dipped in dark chocolate. The flavour combination is pure Heaven as they melt in your mouth.
They were a big hit with everyone and will no doubt be a regular guest at our future holiday celebrations.
SPICED MERINGUES2 tsp cream of tartar 1 tsp white vinegar 1/2 tsp water 1 pinch ground cinnamon 1 pinch ground ginger 1 pinch ground nutmeg 4 egg whites, room temperature 1 cup sugar 4 oz dark chocolate, melted
Preheat oven to 200 degrees F.
Line two baking sheets with parchment paper.
In a small bowl, combine the cream of tartar, vinegar, water, and spices. Set aside.
In a glass or metal bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. Gently fold in the spice mixture.
Transfer the mixture into a pastry bag fitted with a large round tip. Pipe the meringues onto the baking sheets. Place in the oven for 3 hours or until the meringues are completely dried and peel easily off the parchment paper. Cool completely on the baking sheets.
Dip the bottom of the meringues into the chocolate. Place back on the baking sheets to allow the chocolate to set.
These will keep in an airtight container in a cool dry place, up to 3 weeks.
This recipe has been adapted from the recipe for Spiced Dried Meringues in the holiday edition of Ricardo magazine.