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Meringue Petit Fours
in Diana's Recipe Book
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| Servings: 48 meringues |
| Comments: These little meringues make a lovely appetizer for a holiday cocktail or dinner party and also would be lovely served at an afternoon tea. |
Ingredients:  For Meringues: 2 large egg whites 1/8 teaspoon salt 1/2 cup superfine granulated sugar For Cream and Topping: 2 teaspoons regular granulated sugar 1/2 teaspoon anise seeds 1/2 cup chilled heavy cream 1/4 cup pomegranate seeds Special Equipment: A pastry bag fitted with 1/3-inch plain tip Parchment paper An electric coffee/spice grinder |
| Instructions: To Make Meringues: Preheat oven to 175°F (80°C). Beat egg whites with salt using an electric mixer at high speed until they just hold stiff peaks. Add superfine sugar a little at a time, beating at high speed, and continue to beat until whites hold stiff, glossy peaks. Spoon meringue into pastry bag and pipe 1 1/4-inch-wide disks (about 1/3 inch high) about 1/2 inch apart on a parchment-lined baking sheet. Bake meringues in middle of oven until dry but still white, about 1 1/2 hours, then cool in turned-off oven (with door closed) 1 hour. Transfer meringues on baking sheet to a rack to cool completely. Whip Cream and Assemble Petits Fours: Finely grind regular sugar with anise in coffee/spice grinder. Beat cream in a bowl with cleaned beaters until it just holds soft peaks, then add anise sugar, beating until it just holds stiff peaks. Peel meringues from parchment, then dollop 1 teaspoon cream onto each meringue and top with 3 pomegranate seeds. Notes: Baked meringues (without cream) and anise sugar can be made 1 week ahead and kept separately in airtight containers at room temperature. Meringues can be topped 30 minutes ahead and kept at cool room temperature. Makes about 48 meringues. |
| Source: Gourmet Magazine-December 2002 |
| Date: October 8, 2003 |