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Archive for Food Holidays

TIP OF THE DAY: Glam Your Homemade Lemonade

August 20th is National Lemonade Day (National Watermelon Day is August 3rd). If the only lemonade you drink comes from a bottle, you’ve never experienced real lemonade

(We give a waiver to Mike’s Hard Lemonade, a line of carbonated, flavored malt liquor drinks in a dozen or so flavors. It’s not lemonade per se, but we’re fans.)

Bottled lemonade drinks are not only pasteurized, which kills the fresh flavor; but typically use reconstituted lemon juice, which, of course, totally kills off the bright lemon flavor of fresh-squeezed juice.

Lemonade “made from concentrate” and sold in cartons like orange juice is the far better choice, as are cans of frozen lemonade concentrate.

But the best choice of all is to squeeze fresh lemons. It takes just five minutes to make a single glass, and you can adjust the sweetening to your own taste.

While plain fresh-squeezed lemonade is wonderful in of itself, it’s even more wonderful when you add a bit of glamour.
 
 
FOR A LEMONADE PARTY BAR

We leave our pitchers of lemonade unsweetened to accommodate every preference.

For a party, set up a bar where guests can add their own sweeteners—agave, honey, noncaloric sweetener, superfine sugar or simple syrup.

You can buy or easily make the latter two, which, unlike table sugar, dissolve easily in cold drinks.

  • Make superfine sugar by pulsing table sugar in a food processor or blender.
  • Make simple syrup by heating sugar in water until it dissolves (recipe).
  • For adults, bottles of gin, tequila or vodka expand the options.
  • Provide some of the flavors and garnishes that follow.
  •  
     
    LEMONADE RECIPE TIPS & TRICKS

    1. Make Fancy Ice

  • Freeze lemonade into ice cubes: Melting lemonade “ice” won’t dilute the drink.
  • Add a garnish to each ice cube compartment: a piece of citrus peel, a mint leaf, a cherry (dried, fresh or maraschino).
  • Crack the ice cubes into smaller pieces with an ice crusher. Some people own ice crushers or blenders that crush ice; we use a manual tool like this.
     
    Hold the ice cube in your hand and hit it with the crusher end. (NOTE: Smaller pieces of ice melt faster than whole cubes, so if your lemonade is at room temperature, you’ll want to keep the ice cubes whole.)
  •  
    2. Other “Formats”

  • Float: Add scoops of sorbet to a tall glass of watermelon lemonade. We couldn’t find watermelon sorbet, so we tried lemon, orange and raspberry. They all work.
  • Slushie: The same ingredients as a float plus ice cubes/cracked ice, lightly pulsed in a blender.
  • Fruit Soup: For a refreshing dessert or snack, dice or slice any fresh fruits and place them in a mound in the center of a soup bowl. Pour the lemonade (plain or flavored)around the fruit. Garnish with optional chopped mint or basil.
  •  
    3. Flavored Lemonade

    You can flavor the lemonade or set out a “flavor bar” so guests can add their own:

  • Fruit Juice: blueberry juice, cherry juice, lime juice, pomegranate juice.
  • Fruit Purée: berry purée, mango purée, peach purée.
  • Flavored sweeteners: Infuse simple syrup with fruit juice (blueberry, raspberry, strawberry), sliced chiles. ginger, organic lavender, etc.
  • Flavored spirits: Spirits: flavored rum, Limoncello or other fruit liqueur, saké, tequila, vodka.
  •  
    4. Sweeteners

  • For a zero-calorie drink, use non-caloric sweetener.
  • For a low-glycemic drink, use agave nectar.
  • Varying the garnishes makes the recipe “new” each time.
  •  
    5. Garnishes

  • Berry picks
  • Fresh herbs: basil, mint, rosemary, e.g.
  • Wheels or wedges: cucumber, lemon, lime, orange
  •  
    6. One Glass Or One Pitcher

  • If you don’t want to squeeze lemons every time you feel like lemonade, you can do a “bulk squeeze” and freeze the lemon juice in ice cube trays.
  • Or, do what our busy mom did and stir a heaping spoon of frozen lemonade concentrate into ice water.
  • Here’s what you need for a 64-ounce pitcher.
  •  
     
    RECIPES: FLAVORED & SPECIALTY LEMONADE

  • Frozen Lemonade Recipe
  • Lavender Lemonade Recipe
  • Peach Lemonade Recipe
  • Raspberry Lemonade Smoothie Recipe
  • Red, White & Blueberry Lemonade Recipe
  • Sparkling Melon Lemonade
  • Spicy Lemonade Recipe
  • Strawberry Basil Lemonade Recipe
  • Watermelon Mint Lemonade Recipe
  •  
    ADULT LEMONADE RECIPES

  • Blueberry Lemonade Cocktail Recipe
  • Fizzy Sambuca Lemonade Recipe
  • Lemonade 485 Cocktail Recipe
  • Limoncello Lemonade Recipe
  • London Lemonade (Gin Cocktail)
  • Saké Lemonade Recipe
  • Tequila Lemonade Recipe
  •  

    Cucumber Lemonade
    [1] Add your favorite flavor counterpoints, from berries to cucumber. Muddle as desired (photo courtesy True Food Kitchen | Facebook).

    Jalapeno Lemonade
    [2] Some like it hot: They can add some jalapeño slices or other hot and spicy ingredients (photo courtesy Melissa’s).

    Lemonade With Zest Rim
    [3] Add a tart-and-sweet rim: lemon or lime zest, plain or mixed with sugar (photo courtesy Saint Marc Pub-Café).

    Rosemary Lemonade
    [4] Garnish with your favorite herbs. We like the counterpoint of basil, mint or rosemary (photo courtesy Fig & Olive).

    Strawberry Lemonade
    [5] Toss berries and herbs into the pitcher (photo courtesy Cocina De Color Lila).

    Blackberry Lemonade

    [6] Summer’s fresh blackberries or huckleberries are another great lemonade pairing (photo courtesy Izakaya Den | Denver).

     

    Watermelon Lemon Cockatil

    [7] Citron vodka substitutes for most of the lemon juice—but we’re not complaining (photo courtesy Haru Sushi).

     

    RECIPE: WATERMELON LEMONADE COCKTAIL

    This recipe from Haru uses more citron vodka than lemon juice, but the combination of ingredients is a winner.

    Ingredients Per Drink

  • 5 fresh watermelon cubes
  • 1½ oz. citron-infused vodka
  • ½ ounce St. Germain Elderflower Liqueur (also great in sparkling wines)
  • ¾ ounce lemon juice
  • ½ ounce thyme-infused simple syrup (recipe below)
  • Ice cubes
  • Garnish: thyme and lemon peel
  •  
    For The Thyme Simple Syrup

  • 2 cups water
  • 1 cup sugar
  • 2 fresh thyme sprigs
  •  
    Preparation

    1. MAKE the thyme simple syrup. Combine the water and sugar in a saucepan over low heat and stir until the sugar has dissolved. Remove from the heat and add the thyme sprigs. Let steep for 10 minutes; then cool to room temperature before using.

    2. MUDDLE the watermelon cubes in a mixing glass. Add the remaining ingredients ice and shake vigorously for 8-10 seconds.

    e. POUR into an ice-filled glass. Garnish and serve.

      

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    RECIPE: A Classic & Variations For National Lemon Meringue Pie Day

    August 15th is National Lemon Meringue Pie Day, celebrating one of America’s favorite pies.

    That are the top 10 pies in America, based on consumption? No one has done that survey.

    Mrs. Smith’s released a survey of their top 10 based on sales, but it only included frozen pies in the flavors made by Mrs. Smith.

    One thing we do know: Look at every list of the top pies in the country and you’ll find these nine (in alphabetical order):

    1. Apple Pie
    2. Banana Cream Pie
    3. Blueberry Pie
    4. CherryPie
    5. Coconut Cream Pie
    6. Key Lime Pie
    7. Lemon Meringue Pie
    8. Pecan Pie
    9. Pumpkin Pie
     
    What’s the 10th favorite? Depending on how the list was compiled, here are some from Top Ten Pies:

  • Chocolate Mousse/Silk Pie
  • Oreo Pie
  • Peach Pie
  • Peanut Butter/Snickers
  • Raspberry Pie
  • Strawberry Pie
  • Strawberry Rhubarb Pie
  • Sweet Potato Pie
  •  
    Some flavors are seasonal (including berry and stone fruit pies). Peppermint pies come out during the holiday season.

    Some of our favorites, such as Black Bottom Pie, Grasshopper Pie and Tarte Tatin (a French upside-down pie with caramelized apples) aren’t even on the Top 20 list of sweet pies.
     
    TRIVIA: Banana Cream Pie is a layer cake, and cheesecake is a custard pie. Check out the different types of pie.

    THE HISTORY OF LEMON MERINGUE PIE

    Lemon-flavored custards, puddings and pies date to Middle Ages, which concluded in the 15th Century. But meringue was not perfected until the 17th century.

    The modern lemon meringue pie is a 19th-century recipe, attributed to Alexander Frehse, a Swiss baker from Romandy, the French-speaking part(s) of Switzerland.

    It combines a lemon custard single crust pie with meringue, the fluffy topping made from egg whites and sugar, baked on top. Here’s the classic lemon meringue pie recipe.

    August 15th is National Lemon Meringue Pie Day, celebrating one of America’s favorite pies.

    THE HISTORY OF LEMON MERINGUE PIE

    Lemon-flavored custards, puddings and pies date to Middle Ages, which concluded in the 15th century, bowing to the Renaissance. But meringue was not perfected until the 17th century.

    The modern lemon meringue pie is a 19th-century recipe, attributed to Alexander Frehse, a Swiss baker from Romandy, the French-speaking part(s) of Switzerland.

    It combines a lemon custard single crust pie with meringue, the fluffy topping made from egg whites and sugar, baked on top. Here’s the classic lemon meringue pie recipe from McCormick

    Prep time is 30 minutes, cook time is 20 minutes.

    RECIPE: LEMON MERINGUE PIE

    Ingredients For 8 Servings

  • 1 basic 9-inch pie crust*, baked and cooled
  •  
    For The Filling

  • 1-1/2 cups sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 cups cold water
  • 1/2 cup fresh lemon juice
  • 5 egg yolks, well beaten (save the whites for the meringue)
  • 2 tablespoons butter
  • 1 tablespoon freshly grated lemon zest
  •    

    Lemon Meringue Pie
    [1] One of America’s favorite pies. The classic recipe below is from the American Egg Board, IncredibleEgg.org.

    Lemon Meringue Pie
    [2] Browning in the oven can create an even color, which professional bakers often prefer for its perfect, even look (photo courtesy McCormick).

    Lemon Meringue Pie
    [3] You can brown the meringue as much or as little as you like (photo courtesy My Most Favorite Food).

    Lemon Meringue Pie

    [4] This meringue, from Centerville Pie Company, goes for a shade of mocha.

     

    For The Meringue

  • 1 tablespoon cornstarch
  • 1/3 cup cold water
  • 5 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  •  
    Optional Garnishes

  • Lemon peel curls/twists
  • Fresh mint, whole leaves or julienne
  • ________________

    *Take a look at this Egg & Lemon Juice Pie Crust from IncredibleEgg.org.

     

    Meyer Lemons
    [5] Mini-tip: Before you juice lemons for a recipe, zest them and save the zest in the freezer. Use it to perk up everyday foods like salad dressings, juices, soft drinks, hot and cold tea (photo courtesy Good Eggs).

    Pete And Gerry's Organic Eggs

    [6] Do organic eggs taste better? Frankly, yes; although freshness also enters the equation (photo courtesy BJs).

     

    Preparation.

    1. PLACE the oven rack in the top third of the oven, and preheat the oven to 325°F. Prepare the filling: Mix the sugar, cornstarch and salt in large, heavy saucepan. Gradually stir in the water and lemon juice until smooth. Add the egg yolks; stir until blended, and add the butter.

    2. COOK over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Reduce the heat and simmer, stirring constantly, 1 minute. Remove from the heat and stir in the lemon peel.

    3. IMMEDIATELY MAKE the meringue. Dissolve the cornstarch in cold water in one-cup glass measure. Microwave on High 30 seconds; stir. Microwave until the mixture boils, 15 to 30 seconds more. Remove and cover.

    4. BEAT the egg whites and cream of tartar in mixer bowl with the whisk attachment on high speed, until foamy. Beating constantly, add the sugar, 1 tablespoon at a time, beating after each addition until the sugar is dissolved before adding the next.

    5. CONTINUE beating until the whites are glossy and stand in soft peaks. Beating constantly, add the cornstarch paste, 1 to 2 tablespoons at a time. Beat in the vanilla.

    6. POUR the hot filling into the pie crust. Quickly spread the meringue evenly over filling, starting at the edge of the crust. The meringue should overlap rim of the crust. Swirl with the back of a spoon to provide waves.

    7. BAKE in the upper third of a 325°F oven until the meringue is lightly browned, 16 to 18 minutes. Cool on a wire rack 30 minutes to 1 hour; then refrigerate until serving. Garnish as desired.
     
     
    TIPS

  • Serve freshly made pie at room temperature, or refrigerate, uncovered, until ready to serve. Let the pie warm up on the counter.
  • For neat slices, dip knife into glass of water, letting excess water drip off, before each cut. This prevents the meringue from sticking to knife and tearing it. Be sure to cut completely through the crust.
  • A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.
  • To check if the sugar is dissolved, rub a bit of meringue between your thumb and forefinger. If the sugar is dissolved, it will feel completely smooth. If it feels grainy, continue beating.
  • To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.
  • Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.
  • If beads form on the refrigerated meringue, gently blot them with the tip of paper towel.
  • Refrigerate any leftover pie promptly.
  •  
     
    VARIATIONS TO LEMON MERINGUE PIE

  • Crust: Try a chocolate cookie crust, coconut crust, graham crust, nut crust.
  • Filling: Add lemon zest, lime zest, orange zest or shredded coconut.
  • Topping: flavored whipped cream, plain or flavored, instead of whipped cream turns it into a lemon pie.
  • Garnish: If you have candied lemon peel, use it!
  •   

     
      

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    TIP OF THE DAY: Make Something For National S’mores Day

    This yummy holiday is celebrated annually on August 10th, a combination of graham crackers, toasted marshmallows and chocolate bars, a favorite campfire treat of Girl Scouts since the early 20th century.

    The popular of s’mores has had contemporary home cooks cooking up everything from s’mores ice cream, ice cream cakes, ice cream sandwiches and pies; to bark, brownies, chocolate bars, cookies and fudge; to s’mores cocktails.

    The high point must be the s’mores kits sold by artisan chocolatiers and marshmallow makers, including homemade graham crackers (so good, that the big brands are like cardboard in comparison—here’s a recipe to bake your own).

    The low point may be Kellogg’s Smorz and Post’s Honey Maid S’mores Cereal, which cons parents into allowing their kids to breakfast on chocolate, marshmallow and graham cracker bits.
     
     
    THE HISTORY OF S’MORES

    We don’t know who invented S’mores, but the Girl Scouts certainly popularized them. The first published recipe is in their 1927 handbook.

    S’mores around the campfire has been a happy tradition: a stick, a fire, two toasted marshmallows, a square of chocolate and two graham crackers get you a delicious chocolate marshmallow sandwich.

    The combined flavors of toasted marshmallow, melty chocolate and crunchy grahams is oh-so-much tastier than the individual ingredients (or, to quote Aristotle, the whole is greater than the sum of its parts).

    It is very possible that a Girl Scout or troop leader, sitting around the campfire toasting marshmallows, pulled out graham crackers and chocolate, brought along for snacking, and made the first sandwich.

    The name of the sandwich cookie comes from its addictive quality: You have no choice but to ask for “some more.”

    But you don’t need a campfire, or even all of the classic ingredients, to celebrate with S’mores, as you’ll see below (skillet s’mores are so easy, you won’t miss the fire).

    Don’t have a heat source to melt marshmallows? Use Fluff or other marshmallow cream.

    It may be too late to throw a s’mores party on National S’mores Day, but it will be equally welcome on Labor Day or any other day of the year.

  • Here’s the s’mores party we threw last year. It’s a feast of substitutions, the opportunity for everyone to create signature s’mores recipe (add some banana slices, use chocolate-covered grahams, peanut butter cup instead of chocolate bar, etc.).
  • Here’s a template for a s’mores party, from our 2013 party.
  •  
     
    MORE S’MORES RECIPES

    Here are some s’mores recipes with twists that we’ve published, just a smattering of the thousands of s’mores recipes out there.

    Of course, the classic graham cracker sandwich with toasted marshmallows and a piece of chocolate is perfect as is.

  • S’mores Baked Alaska
  • Cinnamon S’mores and a cappuccino cocktail
  • Creative S’mores Recipes
  • Fancy S’mores (banana split, peach, peanut brittle etc.)
  • Grilled Banana S’mores
  • Gourmet Marshmallow S’mores
  • Ice Cream S’mores
  • Skillet S’mores (S’mores Fondue)
  • S’mores With Other Types Of Cookies
  • S’mores Ice Cream Cake, Ice Cream Pie and Cupcakes
  • S’mores In A Cup Or Mason Jar
  • S’mores Cookie Bars
  • S’mores Ice Cream Cake
  • S’mores On A Stick
  • S’mores On The Grill
  • Triscuit S’mores
  •  
    For tomorrow, the actual National S’mores Day, expect more recipes!

     

    Smores Ingredients
    [1] Ingredients for classic s’mores from Dandies, delicious vegan marshmallows.

    Smores In A Jar
    [2] Smores without the mess from Chef Eric Levine.

    Brownie Smores

    [3] A pastry chef’s s’mores: homemade brownie with graham chunks and homemade marshmallows, browned with a torch (photo courtesy Distilled NY.

     

      

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    TIP OF THE DAY: Create An International Version Of Your Favorite American Sandwich

    August is National Sandwich Month.

    We love sandwiches so much, we created a glossary with the different types of sandwiches.

    It is true that the Earl of Sandwich was inadvertently responsible for creating the modern English sandwich. But what we recognize as a sandwich—bread and filling—likely dates to around 9000 B.C.E., when permanent settlements were established in the Middle East.

    The hunter-gatherers began to plant and harvest grain, which was turned into the first breads: unleavened flatbreads that were baked over an open fire. They were also “edible plates,” holding roasted meat or fish on the journey from pot to mouth.

    People would eat “bread and cheese” or “bread and meat”; they just didn’t call it by a formal name. Check out the (sandwich history).

    Since the original sandwich was Middle Eastern, put a spin on your favorite sandwich today.

  • Plan A: Adapt an American sandwich. Pick any international cuisine you like, and add elements of it to an American sandwich.
     
    Examples: turkey with curried mayonnaise, curried egg salad or tuna salad, jambon de Paris and brie instead of American ham and cheese, tuna salad with feta and kalamata olives (photo #1, recipe below), etc.
  • Plan B: Have a sandwich that originated in another country. Examples: French croque monsieur or croque madame (photo #2), Greek gyros, Italian panini, Venezuelan arepa (photo #3), Vietnamese bánh mì (photo #4).
  •  
     
    GREEK-INSPIRED TUNA SALAD

    This recipe (photo #1) takes the chief ingredients of the popular Greek salad (horiatiki) and adds tuna, creating “Greek tuna salad.”

    We adapted the recipe from one featured by Put On Your Cake Pants.

    Since local tomatoes are at peak now*, enjoy hefty slices on each sandwich.

    Ingredients For 2 Single-Decker Sandwiches

  • 1 can tuna (5 ounces), drained
  • 1/4 cup chopped cucumber (about 1 Persian cucumber)
  • 1/4 cup red bell pepper, chopped (substitute other color)
  • 1/4 cup diced red onion (or to taste)
  • 2 tablespoons crumbled feta†
  • 1 tablespoon kalamata olives, pitted and diced
  • 2 teaspoons chopped fresh dill or 1/2 teaspoon dried dill
  • Salt and pepper
  • 2 teaspoons oil-based salad dressing (red wine vinaigrette or bottled Italian dressing)
  • 2 leaves romaine lettuce
  • 1 medium tomato
  • Dried oregano to taste
  • Optional seasoning: lemon zest to taste
  • Optional toppings, mix-ins or garnishes: anchovies, capers, pepperoncini, sardines
  • Bread of choice: large pita pockets, crusty loaf, multigrain
  •  
    For The Dressing

  • 1/3 cup plain Greek yogurt†
  • 1 tablespoon milk†
  • Salt or garlic salt, pepper and dill to taste†
  •  
    _________________
    *When tomatoes are not in season, substitute 1-1/2 tablespoons chopped sun-dried tomatoes, mixed into the salad.

    †For a dairy-free sandwich, eliminate the feta and use a red wine vinaigrette dressing.
     
     
    Preparation

    1. COMBINE the tuna, cucumber, feta, and dried dill in a bowl.

    2. MIX the dressing in a separate bowl: Greek yogurt, milk and salad dressing. Add to the tuna mixture and still until combined.

     

    Greek Tuna Salad Recipe
    [1] Greek tuna salad, a fusion of American tuna salad and Greek horiatiki (photo courtesy Put On Your Cake Pants).

    Croque Madame Sandwich
    [2] Croque madame from France: grilled jambon de Paris and gruyère cheese, dipped into beaten egg and sautéed in butter, with a fried egg on top (photo courtesy Eggs Fresh Simple).

    Pulled Pork Arepa
    [3] Pulled pork arepa (here’s the recipe from Serious Eats).

    Banh Mi Sandwich

    [4] Banh mi, a Vietnamese sandwich inspired by French baguettes (photo courtesy Good Eggs).

     

      

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    RECIPE: Chocolate Flake Meringue Cookies

    Could August 4th be our favorite day of the year? It’s National Chocolate Chip Cookie Day.

    If you love chocolate chip cookies but not the calories, try this alternative from Good Eggs: chocolate-flecked meringue cookies. They have about 15 calories apiece.

    With only three ingredients, you can have them in the oven with just 10 minutes of preparation time.

    The quality of the chocolate makes a big difference in this recipe, so don’t skimp. You’ll really appreciate the fine chocolate flavor that melts into your palate.

    RECIPE: CHOCOLATE FLAKE MERINGUE COOKIES

    Ingredients For 26 Meringues

  • 2 ounces Guittard Semisweet Chocolate Bar (65% cacao) or other premium bar
  • 2 egg whites, room temperature
  • ½ cup powdered sugar
  •  
    Preparation

    1. PREHEAT the oven to 250°F. Line two baking sheets with parchment paper.

    2. SLICE the chocolate very thin, using a box grater or a vegetable peeler. You may need to start and stop this a few times because your warm hands will begin to melt the chocolate bar, making the grating or peeling difficult. Set the chocolate aside.

    3. BEAT the egg whites on low speed until frothy in the clean, dry bowl of a stand mixer fitted with the whisk attachment (alternatively in a large bowl using a hand mixer fitted with whisk beaters) Increase the speed to medium-high and beat until stiff peaks form when you lift the beaters, 4 to 6 minutes.

     

    Chocolate Flake Meringue Cookies
    {1] Light and airy, these meringues with chocolate flakes are just 15 calories apiece.

    Guittard Fair Trade Chocolate Bar

    [2] Use a semisweet chocolate bar—about 65% cacao—or bittersweet if you prefer. This bar is Guittard Fair Trade chocolate, 64% cacao (photos and recipe courtesy Good Eggs | San Francisco.

     
    4. TURN the speed to low and gradually add the sugar, 1 tablespoon at a time. You’ll know the meringue mixture is ready when you pull the whisk attachment out of the bowl and the meringue hangs on to the whisk and holds its shape.

    5. GENTLY FOLD in the chocolate using a rubber spatula, being careful not to overmix or the meringue will collapse.

    6. DROP the meringues by small teaspoonfuls onto the prepared baking sheets. Bake for 50 minutes, or until you can lift a meringue off the parchment with a spatula and it doesn’t stick. Let the meringues cool completely on the baking sheet.

    7. STORE in an airtight container at room temperature for up to 1 week.

      

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