Meringue Basket is a gluten free and dairy free main course. This recipe serves 1. One serving contains 877 calories, 34g of protein, and 25g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up almond extract, basket-weave tip, food coloring, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. If you like this recipe, take a look at these similar recipes: Lemon Meringue Pie, Family Stories and Meringue Tutorial, Lemon Meringue Pie, Family Stories and Meringue Tutorial, and Eggy In The Basket.
For basket: In a bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Beat in extracts.
Shape or mold the 12-in. piece of parchment paper over the outside of the 6-in. bowl. Invert bowl onto a parchment paper-lined baking sheet. Secure paper edges by tucking between bowl and sheet.
Cut a small hole in the corner of pastry or plastic bag; insert basket-weave tip. Fill bag with meringue.
Begin the first vertical line by overlapping the edge of the paper-covered bowl base by 1/2 in. and pipe meringue down toward the
baking sheet. Working from the top of the inverted bowl, cover the vertical line with 1-1/2-in. horizontal lines, leaving 1/2 in. between each (see photo above).
Pipe another vertical line to the right of first vertical line, overlapping ends of horizontal lines. Starting to the right of the first vertical line, pipe 1-1/2-in. horizontal lines over the second vertical line to fill in the open spaces. Repeat process until entire bowl is covered with basket-weave design.
Pipe a meringue coil pattern on top of the bottom of the bowl to form the basket’s base.
Bake basket at 225° for 2 hours.
Turn oven off and leave the basket in the oven for 1 hour.
Remove from oven; remove bowl. Trim paper 1 in. below the top edge or
very carefully remove paper.
Store basket in an airtight container for up to 3 days.
For eggs: Using a needle, cake tester or ice pick, poke a small hole in both ends of each egg.
Insert needle into egg to break the yolk. Blow hard through one hole to force contents out the other hole; discard contents. Flush
eggshell gently under running water to clean interior. Carefully dry with paper towel.
For each color desired, place boiling water in a heatproof bowl. Stir in vinegar and food coloring.
Gently insert a toothpick into the hole at one end of an egg. Submerge egg until desired color is reached. To dry, leave egg attached to one end of toothpick and insert the opposite end into an apple so that the egg is held up.