Meringue Peeps
I am totally making these tonight to bring to Easter dinner with my other half's family (and possibly to work tomorrow). I mean seriously, how great an idea is this? Peeps are adorable, but I know I'm not the only one who just can't handle that much sugar - these will be a perfect replacement, I think.
I am, however, intending on switching out the saffron for another flavor, because I dont think most of the people I'd be feeding these to would really appreciate it. I'm thinking lemon (a very spring flavor, wouldn't you agree?), and the easiest solution would seem to be lemon extract since I presume the acidity in lemon juice would prevent the egg whites from foaming up correctly... though maybe thats an incorrect assumption? What about using lemon zest? I've never actually made meringues before though I've watched my mom make them many times, so I'm not really all that clear on the science behind it.
I've read a lot of do's and don'ts where meringues are concerned (DO use filtered, room-temp egg whites, DON'T use an aluminum or plastic bowl, etc) but I'm just not sure about safe flavor additives. Anyone got any experience with this? Thanks!
I am, however, intending on switching out the saffron for another flavor, because I dont think most of the people I'd be feeding these to would really appreciate it. I'm thinking lemon (a very spring flavor, wouldn't you agree?), and the easiest solution would seem to be lemon extract since I presume the acidity in lemon juice would prevent the egg whites from foaming up correctly... though maybe thats an incorrect assumption? What about using lemon zest? I've never actually made meringues before though I've watched my mom make them many times, so I'm not really all that clear on the science behind it.
I've read a lot of do's and don'ts where meringues are concerned (DO use filtered, room-temp egg whites, DON'T use an aluminum or plastic bowl, etc) but I'm just not sure about safe flavor additives. Anyone got any experience with this? Thanks!