Make classic French Meringues (see the recipe below)
Once we begin selling our products in select stores in the KW area this summer we’ll be inviting all of our social media friends and followers to drop in at our church kitchen on Fridays from 10 to 3. We can’t sell you anything but we’d love to give you some FREE SAMPLES!
Address: Community Christian Reformed Church, 1275 Bleams Road (at Fischer-Hallman) in Kitchener.
Goodie Goodie is a non-profit wholesale bakery that provides jobs for refugee youth. Everyone involved is a volunteer and we don’t pay for things like rent or advertising so 100% of your donation goes directly to our young refugee staff, which makes us a pretty good choice when deciding who to support (expenses like insurance and ingredient costs are paid from our product sales).
CLICK HERE to donate to Goodie Goodie
https://checkout.square.site/merchant/MLBM65PXK3S19/checkout/GI2745PSTHJ7RW6NZUOIVZUP
Website: http://goodiegoodie.ca
Email: contact@goodiegoodie.ca
Phone: 519-591-1365
Goodie Goodie is sponsored by Redpath Sugar and Danby Appliances.
Partners include Conestoga College’s Baking and Pastry Arts program and COMPASS Refugee Centre in Kitchener.
WHAT YOU NEED
2 eggs
1/2 cup sugar
Cream of Tartar
Vanilla
Food colouring
WHAT YOU DO
Bring eggs to room temperature
Separate egg whites (keep yolks for another recipe)
Put in stand mixer and begin mixing on low/medium
When they become foamy increase speed to high
Keep mixing until “soft” peaks form (a few minutes)
Turn speed down to medium and add sugar one spoonful at a time
(allows it to dissolve completely)
Add a pinch of cream of tartar
Add 1/2 tsp vanilla
Increase speed to high until “stiff” peaks form (about another 5 minutes)
Mix in food colouring a small amount at a time to avoid making too dark
To create a swirl effect spread rows of different coloured meringue onto plastic wrap
Roll into a tube, cut off one end and slide into a pastry bag
Hold bag vertically and pipe your meringue shapes
Bake at 200 degrees F for one hour (bake longer for larger meringues)
Keep oven door closed and let cool in the oven for about two hours
NOTES
1. Pipe IMMEDIATELY after mixing meringue to achieve sharp edges. Once piped your meringues will retain their shape on the pans for hours.
2. In this video we used a 2C nozzle to pipe the kisses and a 1M nozzle for the cookies.
3. Store in a sealed container. Most of the big YouTube bakers will sound extremely confident telling you that they’ll keep for two weeks, but this is total misinformation they’ve picked up on the internet. In actual tests we’ve found that they can be stored for several months and still retain their original taste and texture. It’s not rocket science, since all you’re doing is dehydrating them (removing the moisture) when you bake them for a long time at a low temperature, so as long as they’re not exposed to air they’ll remain absolutely perfect. Don’t want to brag but we know a LOT more about French Meringue than the internet “experts”. We’ve spent years selling thousands of them all over the world, not just demonstrating how to make them for a YouTube video. 🙂