I love whipping up something special to celebrate the various holidays that happen throughout the year. Besides being a fun and festive activity, it It gives me a great opportunity to teach my 2 ½ year old about different holidays and the cultures that celebrate them. Even if the holiday isn’t one that we observe, he loves learning about different cultures through the recipes we create. And what better way to learn about the world around you and the people in it than though a tasty meal or snack?
This year because of the new baby, I don’t have a ton of extra time for elaborate cooking projects. I’m not sure I’ll even have time to make my famous Corned Beef and Cabbage and Irish Soda Bread but still, I had to come up with something fun for us to whip up. In honor of Saint Patrick’s Day, I decided to make Shamrock shaped meringues. I chose meringues because they are super simple and require minimal ingredients. Kids love using the mixer and piping out the meringue into fun shapes. Give this recipe a try. I just know you and your little Leprechauns will have a blast making memories while whipping these up.
Note: Colored food is not usually my thing but sometimes a little pizazz is in order. And truth be told, this recipe doesn’t even need the coloring because the sprinkles are so cute! If you do decide to use coloring in any of your recipes, seek out the natural kind. Check out India Tree Natural Coloring. Just mix yellow and blue together to get green.
Makes 8 meringues
4 large egg whites
1/4 teaspoon cream of tartar
1 cup superfine sugar (if you don’t have super fine sugar, take granulated sugar and run it through a food processor)
1/2 teaspoon vanilla extract
6-8 drops of green food coloring (preferably this natural kind)
1/2 cup of green sprinkles (i used shamrock shaped ones)
1.Preheat your oven to 200 degrees. Place the ack in the center of your oven. Cut a piece of parchment paper to fit a rimmed baking sheet. Using a pencil, draw the outline of 8 shamrocks on the parchment paper. Place the paper into the baking sheet with the pencil side down.
2. In the bowl of your electric mixer, fitted with a whisk attachment, beat the egg whites on medium speed until they begin to foam. Add in the cream of tartar and beat until soft peaks form. Gradually beat in sugar and continue to beat until stiff peaks form. Beat in vanilla and food coloring.
3. Place the meringues into a pastry bag fitted with a small plain tip. If you dont have a pastry bag, you can use a large ziplock bag and cut a small hole in the corner to use as a tip (like I did in the photo). Pipe a border around the pencil markings of each shamrock and then fill in the center. Decorate each shamrock with sprinkles and bake for about 1 3/4 hours. Turn off the oven, open the oven door slightly and allow meringues to dry out for another hour. Remove meringues carefully with a thin metal spatula. Enjoy!