0 (0)

Category: Desserts

Pink peppercorn meringues

New York might have better appetizers and San Francisco better main courses, but no city beats Los Angeles for dessert. Nowhere else has the raw fixings, the right kind of hedonists or the critical mass of cooking talent. On the ... Read more

Total time: 1 hour, 45 minutes | Serves 14 to 16 (about 80 meringues)
Note: Michelle Myers of Sona finds that pink peppercorns make an interesting foil for the sweetness of the meringue. The peppercorns are sold at specialty stores.
  • Nonstick cooking spray
  • 1/2 cup sugar
  • 2 egg whites
  • 2-3 tablespoons pink peppercorns

Step 1Heat the oven to 180 degrees. Spray 3 baking pans with cooking spray and line with parchment paper.

Step 2Whisk 1 tablespoon of the sugar with the egg whites in a bowl. Set the bowl over, but not touching, a pan of simmering water and whisk until the mixture is warm to the touch, about 2 minutes. With an electric mixer, beat the whites on medium speed while slowly adding the remaining sugar. Turn the mixer to high, scraping down the sides of the bowl, and beat until stiff peaks form, about 7 minutes. Using a piping bag with a star tip, form quarter-size rounds on the baking sheets, or spoon dollops of the meringue onto the baking sheets. Sprinkle each meringue with a few peppercorns.

Step 3Bake the meringues until they're dry to the touch with melt-in-your-mouth centers, about 1 hour to 1 hour, 15 minutes.

Each serving:
30 calories; 8 mg. sodium; 0 cholesterol; 0 fat; 0 saturated fat; 7 grams carbohydrates; 1 gram protein; 0 fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Burnt milk ice cream
Mexican wedding cakes
American-style biscotti
Chestnut mousse