When I heard that Kristan of Confessions of a Cookbook Queen was having a birthday today, I immediately wanted to help celebrate! I've been a long-time fan of her creative desserts, not to mention her hilarious point of view and true-to-life anecdotes. Yes, she's smart and funny, but above all- she's as sweet as her confections. I deeply admire the openness she has with her readers, and even though we've never met in person, I consider her a friend!
Kristan loves all things pink and sparkly (helloo, a kindred spirit!), so I created these glittering pink cotton candy meringues for her special day. They are just as easy to make as standard meringues! Just swap out the granulated sugar for finely ground cotton candy sugar. They are melt-on-your-tongue delicious, and much more stable than cotton candy, which will melt away before your very eyes!
Be sure to check out all of Kristan's birthday party fare at the following sites:
Happy Birthday Kristan! Hope your day is special!
Note: Lots of you are asking where to buy cotton candy granules. You can find them online -Amazon sells them in various sizes and variety packs- restaurant supply stores are a good place to look -or your local party rental store may have some if they rent cotton candy machines.
Cotton Candy Meringues
Approximately 36 cookies [click for printable version]
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.
- Preheat the oven to 170°F. Line two cookie sheets with parchment paper. Fit a large pastry bag with a large French piping tip.
- Place the egg whites in a spotlessly clean bowl and whip them with an electric mixer on medium speed until frothy.
- Stop the mixer and add the cream of tartar. Start the mixer again and continue to beat the egg whites.
- Once the egg whites form soft peaks, increase the speed to high and gradually add the cotton candy sugar, a little at a time.
- Beat the egg whites until they are very shiny and hold stiff peaks but are not dry or crumbly, about 7 minutes.
- 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.
- 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.
- Bake the meringues for 90 minutes, turning them halfway through the cooking time to ensure even cooking.
- 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.
*Disco dust is sold at cake specialty shops and online. If using, sprinkle a little on before baking.