GET READY FOR MERINGUES!!!!

I am starting out strong by sharing this recipe as this is a treat that we like to call…get ready for it – – COTTON CANDY bites. This, in our opinion, tastes so much like cotton candy because they have that true sugary taste (without the sugar of course) and just melt in your mouth after the initial crunch. They are the first cookie where Henry asked for more and more and more. Luckily, this recipe creates many as they go fast! Credit to “Baking for the Special Carbohydrate Diet”- Meringues

I have tried a few meringue recipes, but this seems to work the best for taste, crunch, and LOOK. Gotta have pretty food or kids and us big kids don’t find it as appealing. Meringues can be intimidating, but it is pretty simple as long as you’re not trying to make them on a rainy, humid day. Here we go!, ingredients:

1 teaspoon of lemon

1/4 cup of honey

1 to 2 teaspoons of vanilla (I like more!)

Candy thermometer

6 egg whites- stick them in the fridge for 30 min before whipping if time, if not I have done without this step and been fine because our eggs come straight from the fridge anyway.  (organic, pasture raised if you can)

~Set your oven to 200 degrees. ~

• Put your honey in a saucepan, don’t heat yet because it will only take a minute or two to get the honey’s temperature to 235.

• Put your 6 egg whites (making very sure that you do not have ANY yolk) and the teaspoon of lemon in the mixer. The lemon will stabilize your meringue. If you do not have lemon, white vinegar will also complete this process.

• Begin whipping the eggs until stiff peaks form at medium to high speed. Meanwhile, as you are waiting for the peaks to arrive, heat your honey to a boil on med/high heat until 235 degrees is achieved (use your candy thermometer), or if you don’t have one, heat for about 3 minutes.

• Remove from heat immediately and while continuing to whisk, slowly pour the honey into the eggs (drizzling it as close to the side of the mixer as possible). Add your vanilla. Whisk until smooth and glossy. Don’t over whip as the mixture can start to separate becoming less fluffy…nobody like a non- fluffy meringue!

• Fun part now! You can use a spoon, or pipe the meringue mixture on to two baking sheets lined with parchment. I find it easiest to pipe the mixture using icing bags with a star tip. I have used different sizes, so use the one you like the best. Play with size, but monstrous meringues have not worked well for me, as of course with two boys I have tried crazy shapes and sizes!

• Bake at 200 degrees for around 1 1/2 to 2 hours. The meringues will change to a darker color the longer you leave them in. If they are bigger go for the full 2 hours. Environment will play a part if it’s dry or humid in your area, so play with the time depending on this.

• Take out and immediately after they cool (just takes a couple minutes) put them in an AIRTIGHT container. This will be the key to keeping them crunchy.

ENJOY, these will go FAST!!!! Let me know if you and your family agree with our Cotton Candy opinion!