Friday, September 21, 2012

{Candy Corn Week} Candy Corn Meringues, printable, and round up!

     Today we're wrapping up candy corn week! In case your just stopping in...this week I've been sharing all kinds of candy corn inspired treats. We started with candy corn Oreo pops, then candy corn shaped cupcakes, candy corn bark, candy corn fudge , and now candy corn meringues. Of course I saved the very best for last. I pretty much love these candy corn meringues...honestly they may be one of my favorite things I ever made. Not only are they easy, they are inexpensive, serve a lot, and so incredibly stinking cute! Don't worry if you aren't a fan of candy corns, these have a soft vanilla taste and they are light and airy.

Can you believe I use to be afraid of meringue cookies? I mean seriously what kind of baker couldn't love these. Ever since I made the cotton candy meringues I have been wanting to try lots of different looks and tastes, and I couldn't resist layering yellow, orange, and white to make these guys. They are always a hit with the adults and the go ahead and whip some up to share some friends. Or just hide them and sneak them when you need a little sugar...the kids will never know since chewing isn't mandatory ;) It's ok...I won't tell. I should probably warn you though, they do have to bake for quiet a long time so you'll have to be patient..but they are worth the wait.

 Sorry to keep your waiting...
Here's what your going to need:

4 Egg whites
1 1/3 cup sugar
1/4 tsp salt
1/4 tsp cream of tarter
Orange gel coloring
Yellow coloring
Parchment paper
Pipping Bag
Large round tip

Makes about 75 cookies.
Preheat oven to 150-170 degrees.

Step 1: In the bowl of a mixer separate egg yolks from egg whites. Let the eggs come to room temp.

Incase your wondering...this is one of my new favorite kitchen gadgets! I had heard of egg white separators before but I never bothered to get one...I thought I pretty much had it down. Until recently when my mom sent me this one from pampered chef (thanks mom!). I love it! It has an awesome little place to hang it on my bowl. It perfectly separates the eggs leaving only the yolk. Can't believe I use to do this by hand.

 Step 2: Beat eggs until white and foamy. Mix in 1/4 tsp salt and 1/4 tsp cream of tarter until soft peaks form.

Step 3: Set timer for 7 minutes. Slowly add in sugar a bit at a time taking the entire 7 minutes to do so.

Step 4: Divide into three bowl. To make the most meringues put a little more in the orange bowl, and the most in the yellow bowl because you will use the most of these colors. (I just kind of eyeballed it!)

Step 5: Add orange to your middle bowl and yellow to the bowl with the most meringue.

Step 6: Fill piping bags with meringue using a large round tip (I used Wilton #2A).  If you only have one tip or one bag just start with yellow and wash in between of course.

I finally remembered to try out my icing holder I received from Duncan Hines...although it's not a must buy it was pretty handy!

 Step 6: On a parchment paper lined cookie sheet pipe yellow dots of meringue about an inch across. Holding the icing bag vertical. Just press gently until you get a nice shape release pressure then pull up. I have found that these cook best when they are no bigger then and inch wide and an inch tall.

Step 7: Layer an orange dot on top slightly smaller, remember to keep the icing bag vertical it will help loads!

Step 8: Layer a smaller white dot on top. Pull up as you release pressure to get a nice little tip.

If you have extra white...feel free to swirl a few ghosts! The eyes and mouth are two sizes of sprinkles applied with my food tweezers.

Step 9: Now bake at a very low heat (about 150-170) for about two hours to two and a half hours until they are nice and crisp. I just checked on mine every so often to make sure they haven't started to brown. Every oven is different. I have found in the past that a low temp for a much longer time is far better then a higher temp with a risk of browning. 

Were you wondering where the little ghosts went? Don't worry they made it..there just hanging out with the candy corn waiting for me to use them..pretty cute right?

Of course all good parties have a nice favor to take with...and I don't intend on being a bad host. So today you'll be leaving the yellow, orange, and white fiesta with some printables! You can use these to package up whatever candy corn treats you decide to whip up! I keep them pretty simple so they can be used for all different kind of things. You can always add your own sweet message on the back.

I really hope you've enjoyed candy corn week as much as I! But wait I have are some of my favorite candy corn treats from some pretty awesome bakers, please stop by and check out their candy corn goodies.

I hope I have left you inspired to try out some of these treats or try out some of your own! 

Happy baking!