Welcome to the new place! I decided to switch over because I liked the design options in WordPress better, and the site has more interesting tools to manage and monitor my posts. I’ve still got a few kinks to work out (like the tag/categories feature), but I think this should be a better home.
Now, on to the fun stuff.
Months ago, the spice counter at Oxbow Market in Napa had hibiscus powder on display. The color was gorgeous, so I couldn’t resist buying a bit. I had no idea what I would do with it, but who doesn’t want bright pink spice in their spice rack?
At some point, the idea came to me that hibiscus powder would make an excellent meringue flavoring, as the egg whites seemed like a great canvas. Alone, the powder is quite sour and not at all floral, so I knew I needed to add other stuff. It being Valentine’s Day, pink became my guiding theme, and these meringues were born.
If you ever happen to come across hibiscus powder, I recommend picking it up. These meringue cookies are delicious. They are very tart and bright, and nothing like the more delicate meringues you usually see. To make this recipe, I just looked at a few different meringue recipes in Joy of Cooking and on the internet and adjusted them to fit my needs. So, this is mostly an original recipe. I hope you enjoy it!
Hibiscus Meringue Cookies with Pomegranate and Blood Orange
2 large egg whites, at room temperature
3/4 cup granulated sugar
1/2 teaspoon cream of tartar
1 tablespoon hibiscus powder
1/2 vanilla bean, seeds scraped out
zest of one blood orange, finely grated
1 teaspoon juice from the blood orange
1 teaspoon pomegranate molasses
Preheat oven to 350 degrees.
In a food processor, pulse together the sugar, hibiscus, vanilla seeds, and orange zest until completely mixed together.
In a stand mixer, add the egg whites and cream of tartar and mix on high speed for about 3-4 minutes or until the whites are fluffy.
Slow the mixer down to medium speed, and slowly add half of the sugar mixture, a tablespoon or two at a time, until incorporated. Add the orange juice.
Slowly and gently mix in the remainder of the sugar and the molasses by hand.
Spoon out on a baking tray lined with parchment paper or fill a pastry bag with the mixture and pipe out in desired shape.
Place tray in oven and turn off heat. Leave in the oven for at least one hour for a soft, chewy inside, longer if you’d like them crunchy all the way through.