Meringue Piping Made Easy - Bon Appetit

By á-46

Ingredients

• How to Pipe Meringues
• 1 . Push a 1/2" tip to the end of a pastry bag. Trim the bag to meet the tip. (Or use a resealable freezer bag; simply cut 1/2" off one corner—no metal tip required. However, the freezer bag will form oblong rather than round meringues.)
• 2 . Fold back the top of the bag with one hand; hold the bag near the pastry tip with your other hand. Scoop the meringue into the pastry bag. Unfold the top of the bag.
• 3 . Twist the top of the bag to release all air. Use your hand near the tip to support and guide the bag, and your top hand to squeeze out the meringue.
• 4 . Pipe cookies onto the sheet, gradually lifting the bag while squeezing from the top. When a cookie is piped, stop pressing; gently lift the tip. Repeat, gradually squeezing meringue toward the bottom of bag.

Preparation

Step 1

Don't let the fear of using a pastry bag stop you from making our light-as-air Peppermint Meringues.


This simple tool helps you transform the egg-white mixture into the glossy, delicately striped sweets below.


If you're new to piping, this is a perfect starter recipe. Here are a few tips for success.