Meringue-a-Tangs
If you’re a veteran of the Milk Bar universe, you know we love a drink powder. Tang in blondies! Lipton tea in an Arnold Palmer Cake! Milk powder in just about anything!
Drink powders are a great way to pack in a ton of flavor without adding unwanted liquid, which would affect texture and spread.
These meringues may appear dainty and demure, but they pack a wallop of flavor and have proven to be majorly irresistible plus the low bake temperature makes them great for a summer treat when turning on the oven seems impossible conveniently, during the ultimate Kool-Aid time of year.
Other flavor options to replace the Kool-Aid:
- 30g (2 T) Lipton Iced Tea with Lemon mix
- 18g (1 T) Tang mix + 3 drops orange food coloring
- 6g (1 tsp) lemonade mix + 6 drops yellow food coloring
- 35g (⅓ cup) Strawberry Nesquik powder + 2 drops red food coloring
Ingredients:
2 egg whites, at room
temperature
120g confectioners’ sugar 1 cup
1g kosher salt ¼ tsp
12g Blue Raspberry Lemonade
Kool-Aid mix 1T
blue food coloring 3 drops
6g sprinkles for decorating (optional) 2 tsp
Instructions:
Heat the oven to 250°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
Fill a saucepan with 2 inches of water and bring to a simmer. Choose a metal bowl that fits securely on the saucepan but above the water level, but don’t put it in the pan yet.
In it, whisk together the egg whites, confectioners’ sugar, and salt until smooth.
Place the bowl over the saucepan and whisk constantly until the egg white mixture is hot to the touch, about 2 minutes. Whisk in the powdered drink mix and food coloring until dissolved.
Transfer the meringue mixture to the bowl of a stand mixer fitted with the whisk attachment. Whip the meringue on high until the mixture becomes glossy, thickens, and forms stiff peaks, about 5 minutes.
Quickly transfer the meringue to a zip-seal or piping bag and pipe into kisses about 2 inches wide and 1½ inches tall onto the prepared pans. (Alternatively, use 2 spoons to scoop and scrape drops of the meringue onto the prepared pans.) Top with sprinkles if using.
Place the pan in the heated oven and crack the door open with a wooden spoon. Bake at 250°F until the meringues are slightly puffed but haven’t taken on any color, about 30 minutes.
They should feel dry to the touch and will continue to dry while cooling.
Let the cookies cool completely on the pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 1 week.
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