Meringues were the first thing my mom taught me how to bake from scratch. Probably because it’s easy, contains very few ingredients, and of course, tastes delicious. I still remember my mom and I sitting around the kitchen table with a huge batch of egg whites and sugar. We’d slowly dollop little baby meringues onto a baking sheet while chatting nonstop. It remains a tradition today. But, I think I’ve finally moved from the student to master.
I decided to take a stab at creating a new meringue recipe for Valentine’s Day. I focused on the PB&Jelly combo, my true love. There were a couple different variations I played around with, but I think I’ve finally made a hit I’m sure you’ll fall in love with.
- 3 egg whites at room temperature
- 3/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 cup of unsalted dry roasted peanuts
- A dash of cinnamon
- 2 drops of pink gel food coloring
- berry syrup (see recipe below)
- Preheat the oven at 225 degrees and line two baking sheets with parchment paper.
- Pulverize the peanuts using a food processor and leave aside. In a small bowl, mix the salt and sugar.
- Mix the egg whites using a stand mixture (fitted with a whisk attachment) or a handheld mixture. Add the sugar mix when the eggs become foamy. Continue to mix until the eggs form hard peaks.
- Add the color, if desired, and mix for another few seconds.
- Fold the peanuts into the mixture and make sure the color is spread throughout.
- Scoop two tablespoons of meringue onto the parchment paper and flatten with the back of the spoon.
- Drizzle the syrup onto the meringues and swivel it in with a toothpick.
- Bake for two hours and let cool before removing them from the parchment paper.
- 6 ounces of any berry (I used a mix of blueberries and strawberries)
- 1 cup water
- 1/2 cup sugar
- Place the berries, water and sugar in a medium saucepan and bring it to a boil.
- Smash the fruit using a potato smasher or the back of a wooden spoon.
- Once it reaches the boiling point, reduce the heat and simmer for 15 to 20 minutes.
- Strain the syrup and place it in the fridge to cool.
*Use the remaining syrup to make a delicious drink. Simply add a tablespoon of syrup to a glass of your favorite white wine or champagne.
Tell me, have you tried to spice up your meringues? Comment below.