I’ve decided to start a new series called baking 101 to feature some recipes that a bit newer for me and I have to “learn” a bit more before I do. When it comes to cooking, I’ve done most of my techniques and flavors enough to understand why a step in the procedure is suggested, which ingredients or steps can be skipped or substituted, and improvise. While I feel similarly for some baking recipes, the more technical and precise ones I need to take more time to read and do.
In this series I’ll be documenting the process more-highlighting key mistakes I may have made or explaining steps I felt could have been more clearer in the original recipes I went off of.
Toasted Marshmallow Meringue
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6 egg whites, at room temperature
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1 1/2 cups brown sugar or coconut sugar, finely ground in food processor**
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1/2 teaspoon cream of tartar
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1/2 cup toasted almonds, finely chopped
Directions:
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Preheat oven to 250.
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Place egg whites in bowl of standing mixer. With whisk attachment, mix on medium to high until a soft peak forms. Add in cream of tartar and continue to mix until you have medium peaks.
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Slowly add in sugar, one tablespoon at a time, with the mixer still running.
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Continue to beat until you have stiff peaks, a few more minutes.
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Divide meringue into 1/2 cup dollops onto a baking sheet lined with parchment paper.
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Sprinkle with toasted almonds.
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Bake until just firm, about 90 minutes-120 minutes. Turn off oven and let sit in oven for an additional hour before removing from oven.
