{"id":203,"date":"2012-04-23T16:00:00","date_gmt":"2012-04-23T16:00:00","guid":{"rendered":"\/post\/MERINGUE-EGGS-(a-fun-and-yummy-Easter-treat-from-Martha-Stewart)-.aspx"},"modified":"2012-04-23T16:00:00","modified_gmt":"2012-04-23T16:00:00","slug":"meringue-eggs-a-fun-and-yummy-easter-treat-from-martha-stewart","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=203","title":{"rendered":"MERINGUE EGGS (a fun and yummy Easter treat from Martha Stewart)"},"content":{"rendered":"

4  <\/span>large egg whites, room temperature<\/span><\/span><\/p>\n

Pinch of salt<\/span><\/span><\/p>\n

1 cup plus 2 tablespoons superfine sugar<\/span><\/span><\/p>\n

1 teaspoon cornstarch<\/span><\/span><\/p>\n

1 teaspoon white-wine vinegar<\/span><\/span><\/p>\n

1 teaspoon pure vanilla extract<\/span><\/span><\/p>\n

Orange or Lemon Curd<\/span><\/span><\/a>, for serving<\/span><\/span><\/span><\/p>\n

 <\/span><\/span><\/p>\n

*Preheat oven to 225 degrees.  <\/span>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.<\/span><\/span><\/p>\n

*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.<\/span><\/span><\/p>\n

*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.<\/span><\/span><\/p>\n

*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.  <\/span>Serve.<\/span><\/span><\/p>\n

(cookies will resemble hard boiled eggs sliced in half)<\/span><\/span><\/span><\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/203"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=203"}],"version-history":[{"count":0,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/203\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=203"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=203"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}