Bear Meringue
HB-15920 · Hand-built original · Korean
Italian meringue whipped with a hot sugar syrup, tinted and piped into little bear shapes, then dried low in the oven. The bears stay crisp and light, ready to float on cocoa or warm milk.
KoreanDessertVegetarianGluten-freeDairy-freeLow-Sodium
Main ingredient: egg whites
Pairs well with: hot cocoa, warm milk, coffee, ice cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2.3 oz egg whites
- 0.5 oz sugar (for the meringue)
- 3.5 oz sugar (for the syrup)
- 1.2 oz water
- food colouring, a little
Method
- Heat the syrup sugar and water in a small pot until the edges begin to boil.
- At the same time, whip the egg whites in a clean bowl, adding the meringue sugar gradually as soft peaks form.
- When the syrup reaches about 245°F, drizzle it into the whipping whites in a thin stream and keep beating at high speed until the Italian meringue turns glossy and stiff.
- Fold the food colouring through the finished meringue until the color is even.
- Pipe the meringue from a piping bag into bear shapes on an oven pan.
- Bake the bears at 200°F for 1 hour, until the meringues are dry and crisp all the way through.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).