MERINGUE EGGS (a fun and yummy Easter treat from Martha Stewart)

4  large egg whites, room temperature

Pinch of salt

1 cup plus 2 tablespoons superfine sugar

1 teaspoon cornstarch

1 teaspoon white-wine vinegar

1 teaspoon pure vanilla extract

Orange or Lemon Curd, for serving


*Preheat oven to 225 degrees.  Trace 12 oval shapes on each of two sheets of parchment paper with a pencil. Transfer parchment paper, pencil side down, to two baking sheets; set aside.

*With electric mixer, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar, one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; mix until meringue is just combined.

*Transfer meringue to a pastry bag fitted with a 1/2-inch round pastry tip. Pipe a dollop of meringue in the center of each oval on parchment paper. Pipe meringue around dollop twice, creating a well to hold filling. Repeat process until all eggs are created.

*Transfer to oven and bake until meringue lifts off parchment paper easily, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack; let cool completely. Fill cooled meringue eggs with orange or lemon curd.  Serve.

(cookies will resemble hard boiled eggs sliced in half)


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