Meringue Swirls
Kristina Kurek shows how to make Creamsicle-inspired meringue swirls.
Preheat oven to 200 degrees. Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds. Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm, about 3 minutes. Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled, about 7 minutes. Beat in zest.
Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a 1/2-inch round tip (Ateco #805). Fill bag with meringue, and pipe 1 3/4-inch circular shapes (they don't need to be perfect rounds) 2 inches apart on 2 parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
Bake meringues until crisp on the outside but still soft inside, about 1 hour 15 minutes. Let cool completely on a wire rack.
Clear flush-lid Amac box, 4" by 5 1/6", containerstore.com.
Just pulled the meringue's out of the oven - burnt and revolting. Followed the recipe exactly trusting martha all the way. Suprised how high the oven was. DISASTER
Is it possible to make these in advance and freeze?
Wow, this recipe sounds marvelous! Do I need to use the vanilla bean seeds, or can I use a tsp of pure vanilla?
Hello Martha Swirl meringue recipe, that is what you call cream pie? and the gel paste food coloring? are found in France? thank you. Valerie for COOK PARADISE France.
Hello Martha Swirl meringue recipe, that is what you call cream pie? and the gel paste food coloring? are found in France? thank you. Valerie for COOK PARADISE France.
I made these yesterday and they turned out great. HOWEVER, I changed the cooking time a lot. I've always known meringues to be ready when you can touch them in the oven and they feel dry. So I cooked them at 200 degrees for 1 hour 50 minutes to get there. They turned out dry all the way through (not soft on the inside like the recipe suggests), but I like crispy meringues. I think I'll try 1 hour 35 min. next time. Used lemon zest 'cause I had it, but curious to try orange.
I followed the receipe to the letter, but I have a major problem with the after effects. Once cooled, they become very soft and stickty. I cooled them down in the refrigerator and they still are very soft and sticky. Does this mean that maybe they have to be cooked longer than 1hr. and 15 minutes?
I've made this recipe twice. They are delicious, but they don't dry completely on the outside and are sticky. I baked at 200 in a convection oven for about 1 1/2 hours. The inside is perfect, but there's no way I could put together in a package without them becoming one big blob. I live in Florida and thought maybe the humidity is a factor, but it's not bad right now. Any suggestions? Thanks!