Imperial Sugar
Imperial Sugar





    1. Preheat oven to 200°F.
    2. Line two cookie sheets with parchment paper and set aside.
    3. Prepare a pastry bag fitted with a large star tip and set aside. (If a pastry bag is not available,  merenguitos can also be spooned onto cookie sheets.)
    4. Whip egg whites and first listed sugar to very stiff peaks. Add salt and stop whipping.
    5. Add second listed sugar and gently fold using a rubber spatula until well combined.
    6. Fill pastry bag with meringue and pipe large rosettes onto cookie sheets. If using a spoon drop two tablespoon amounts onto paper.
    7. Sprinkle generously with unsweetened coconut. (Sweetened coconut may brown too quickly!)
    8. Place in oven until merenguitos are very crisp. A good way to determine doneness is to break open a meringue and allow to cool for 2 minutes. If the interior feels dry and is not sticky it is done. If not return to oven.
    Imperial Sugar Insight
    1. If during baking merenguitos starts to lightly brown reduce oven temperature immediately by 20 degrees. Many ovens reading are incorrect.
    2. Meringue will not set in a humid kitchen. Please prepare accordingly. 
    3. For more tips on how to make meringues, check out the Meringues and Divinities Fluffy Holiday Favorites Sweetalk Blog article.

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