A tasty little sweet and crunchy treat.

Babble:

I pipe pretty close because they don’t expand that much while cooking. You can also find these Silpats with a guide already on it. they make it easy for even piping and are very east to clean. Also, as you can see I used a star tip on one batch and just the bag snipped off at the end for the other yeah, they taste the same *tee hee*, so if it isn’t a special occasion bake, you don’t need any special tips to pipe these.

After the bake, I will sometimes wait the night out and leave them in the oven. Then I know they are dried and ready to be transferred into an air tight container. They should come clean off the parchment. An easy test to see if they are done: eat one 🙂 Yeah, eat one. Shove it in your mouth and say “yum”.

Make sure the bowl is grease free. Your eggs may not whip up stiff enough if there is a bit of grease.

The same goes for yolks. Don’t get any yolk in the whites. Crack the egg over a separate bowl to prevent a broken yolk getting in the mix.

Substitute different extracts. Use your favorite flavor to give them some pizzazz.

Use a good size tip. I used a star tip and a round tip.

If you want to get fancy dip the bottom in melted chocolate morsels and dip the meringue in finely chopped nuts. For the holidays stripe the inside of the bag with red coloring, add the meringue then when the meringues are done, dip them in chocolate and then dip in crushed peppermint candy canes. There are endless options with these guys, just dip away.

They are simple to make, light, and easy on the calories. Try them.

There you go.

Enjoy,

From Mrs. Shecky’s Kitchen to you.