Cotton Candy Meringues

By Texaschef11

Ingredients

• 2 egg whites, at room temperature
• Pinch of cream of tartar
• 1/2 cup finely ground cotton candy granules
• Note: Grind cotton candy granules in a food processor until slightly powdery.

Preparation

Step 1

1.Preheat the oven to 170°F. Line two cookie sheets with parchment paper. Fit a large pastry bag with a large French piping tip.
2.Place the egg whites in a spotlessly clean bowl and whip them with an electric mixer on medium speed until frothy.
3.Stop the mixer and add the cream of tartar. Start the mixer again and continue to beat the egg whites.
4.Once the egg whites form soft peaks, increase the speed to high and gradually add the cotton candy sugar, a little at a time.
5.Beat the egg whites until they are very shiny and hold stiff peaks but are not dry or crumbly, about 7 minutes.
6.To make sure the sugar has completely dissolved, rub a bit of the meringue between two fingers to see if any granules of sugar remain. If grains are present, continue to beat the meringue until the sugar has fully dissolved.
7.Spoon the meringue into the pastry bag and pipe onto the prepared cookie sheets. Meringue can also be dolloped onto parchment by heaping spoonfuls if you have no piping bags or decorator tips.
8.Bake the meringues for 90 minutes, turning them halfway through the cooking time to ensure even cooking.
9.When the meringues are done, turn off the oven and let them stand in the closed oven for several hours or overnight. The meringues should be hard and dry to the touch, and you should be able to easily lift them from the parchment