Salt Licorice Meringue Recipe
Salt licorice meringue is a delightful combination of flavors and textures that brings the sharp, savory edge of licorice together with the delicate sweetness of a light and crispy meringue. This Scandinavian-inspired treat is a unique twist on traditional meringue, ideal for anyone who enjoys the complex, slightly bitter flavor of black licorice combined with the sweetness of a dessert. Here’s a detailed recipe on how to make these interesting and delicious meringues, along with tips to perfect your baking experience.
Ingredients
To make about 20 medium-sized salt licorice meringues, you will need the following ingredients:
Meringue Base:
- 4 large egg whites (room temperature)
- 1 cup (200g) superfine sugar (caster sugar)
- 1/4 teaspoon cream of tartar (optional, for stability)
- 1/2 teaspoon vanilla extract
Licorice Flavor:
- 2 tablespoons black licorice powder (available in specialty stores or online)
- 1/4 teaspoon fine sea salt
- Optional: a few drops of black food coloring (if you want the meringues to have a dark, licorice-like appearance)
Optional Garnish:
- Crushed salt licorice candies for added texture and flavor
- Edible silver dust for a shimmering finish (aesthetic option)
Equipment
- Electric mixer or a stand mixer
- Piping bag or a spoon (for shaping the meringues)
- Baking sheet lined with parchment paper
- Spatula
- Large mixing bowl
- Sieve (for the licorice powder)
Instructions
Step 1: Preheat and Prepare
Begin by preheating your oven to 225°F (110°C). It’s essential to bake meringues at a low temperature so they dry out evenly without browning too much. Line a baking sheet with parchment paper.
Step 2: Beat the Egg Whites
In a clean, dry mixing bowl, add the 4 egg whites. It’s important that there’s no trace of yolk or grease in the bowl or on your utensils, as any fat can prevent the egg whites from whipping up properly. Start beating the egg whites on medium speed with your electric mixer or stand mixer until they start to foam. Once the egg whites are foamy, add the cream of tartar (this is optional but helps stabilize the meringue).
Increase the mixer speed to medium-high and continue to beat the egg whites until soft peaks form. Soft peaks mean that when you lift the beater out, the whites should hold a shape but still collapse a bit.
Step 3: Add Sugar Gradually
Once soft peaks have formed, begin adding the superfine sugar a tablespoon at a time. Allow the sugar to dissolve into the egg whites fully before adding more. This process should take around 5-7 minutes. Rushing this step can result in a gritty meringue.
After all the sugar has been added, continue to whip the egg whites until they become thick, glossy, and stiff peaks form. You’ll know the meringue is ready when you can lift the beater, and the meringue holds its shape without drooping.
Step 4: Add Licorice Flavoring
Using a sieve, sift the black licorice powder over the meringue mixture to avoid any lumps. Add the salt and gently fold everything together using a spatula, being careful not to deflate the mixture. The goal is to maintain as much air in the meringue as possible, ensuring a light and crisp texture.
If you’d like your meringues to have a black color to match the licorice flavor, now is the time to add a few drops of black food coloring. Fold the coloring in gently until evenly distributed.
Step 5: Pipe or Spoon the Meringue
Once the licorice and salt are incorporated, transfer the meringue mixture to a piping bag fitted with a large star or round tip. If you don’t have a piping bag, you can use two spoons to dollop the mixture onto the parchment-lined baking sheet. Pipe or spoon the meringue into small, even-sized rounds (about 1.5 inches in diameter).
Step 6: Bake Low and Slow
Place the meringues in the preheated oven and bake for 1.5 to 2 hours, or until they are completely dry to the touch and can easily be lifted off the parchment paper. Meringues should not brown; they should remain pale with a slightly crisp exterior.
To test if they’re done, gently tap the base of a meringue. If it sounds hollow, it’s ready. However, leave them in the oven with the door slightly ajar for an additional hour to cool down and dry out further. This step helps ensure they are crisp all the way through.
Step 7: Optional Garnishes
For an added decorative touch, you can sprinkle crushed salt licorice candies over the meringues before baking for extra flavor and texture. Another option is to dust the cooled meringues with edible silver or gold dust for a fancy, shimmering effect.
Tips for Perfect Salt Licorice Meringues
- Room Temperature Egg Whites: Make sure your egg whites are at room temperature before you begin. They whip up to a greater volume when they’re not chilled.
- Superfine Sugar: Using superfine sugar helps it dissolve more quickly into the egg whites, giving your meringue a smoother texture.
- Avoid Humidity: Meringue-making is highly sensitive to humidity. Try to bake on a dry day, as moisture in the air can cause meringues to weep and become sticky.
- Storage: Store meringues in an airtight container at room temperature for up to 5 days. Avoid refrigerating them as they can absorb moisture and lose their crispness.
Serving Suggestions
Salt licorice meringues make for an elegant dessert on their own or served alongside coffee or tea. You can also crumble them over ice cream or use them as a topping for cakes and other desserts.
This recipe provides a delightful balance of sweet and salty with the bold, unique flavor of licorice, making it a perfect conversation starter or addition to a Scandinavian-inspired dessert spread. Enjoy your salt licorice meringue adventure!
