Tuesday, March 13, 2012

Leprechaun Bites

Are these not the cutest stinkin' things you've ever seen? I don't know... but when these little guys came out of the oven I was freakishly happy. I think I asked my bf (who does not eat sweets) how cute they were a dozen times.

I was trying to think of something to do with those adorable sprinkles I bought like a month ago at the craft store. I am trying to eat healthier and I did not want to make cookies or cake or anything. I was stumped for a bit. Then I remembered meringues. They're low in fat and oh so yummy.

My first go at making meringues turned out horribly. When I was a nanny I was always trying to find SOMETHING to do in that house with what was already there. We made meringues one day. I don't know WHERE the recipe came from but they turned out horribly. Gritty and there was way to much sugar in them and I cooked them at to high of a temperature.

Little did I know how simple they really are. Leave it to me to make a simple job seem like it is impossible. Anywho I figured it out and with a stand mixer you really don't have to do anything but wait.

Meringues take a lot of patience. Not because they are tedious to construct, they just take a looongg time. But they are sooo perfectly worth it. Melt in your mouth sugary bites and with only 1 Weight Watchers Points+ a peice, why not have two? :)


4 egg whites
1 c superfine sugar (if you only have regular sugar, just buzz it in a food processor for a moment)
1/4 tsp cream of tartar
1/2 teaspoon vanilla extract (or mint would be yummy!)
green food coloring
adorable shamrock sprinkles


1. Preheat oven to 200*. In a stand mixer, beat your egg whites on medium-low until they start to look foamy. Add the cream of tartar. Keep beating until very stiff peaks have formed. (Patience!) Stir in the vanilla. Beat your sugar in 1 tbsp at a time.
2. Mix for several minutes until the mixture is very stiff and no longer gritty. If you can still feel the sugar in there you need to keep beating.
3. Put a little bit of meringue mixture on the four corners of some parchment paper cut to fit your baking sheet. This helps hold it down. Pipe out your meringues however you would like. They can be fairly close together as they do not spread. Add your sprinkles on top.
4. Bake in the 200* oven for 1 1/2 hours. Turn the oven off, crack the door and let the meringues sit and harden for several more hours. I left mine in overnight. (More patience! So worth it.)

Weight Watchers Points+: 1

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