Candied Ginger Meringues - Becca Piastrelli

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Meringues. They are just so...french. And I've been seriously channeling my inner francophile in preparation for our big New Years trip to the French Alps this year.  I'm talking multi-colored macaroons, lavender (everywhere!), and Amelie marathons. I should probably start thinking about getting myself a decent winter coat, but I'll just make Candied Ginger Meringues for the time being.


6 egg whites

2 cups confectioners sugar

2 tbsp candied ginger, finely chopped

Preheat oven to 200F. In a bowel, whip your egg whites until foamy. Lightly sprinkle in sugar a little bit at a time while still whipping your whites.  Next, add in your bits of candied ginger, and keep whipping. Once the mixture becomes shiny like satin, you can stop mixing. The classic french recipe would have you use a pastry bag to pipe the meringues, but I just used a spoon. Plop your meringue on a baking sheet (lined with parchment paper), and pop into the oven. Bake for 3 hours, until the meringues are dry and can be easily lifted off the pan. Let cool completely and store in an airtight container.

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