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Aniseed Meringues

This sort of grabbed me from the moment I saw them. I'm always on the prowl for a way to use up those extra egg whites I have patiently waiting in the freezer for use. These struck me as either they were going to be totally delicious or totally awful - either way I was using up 4 whole egg whites!  Luckily they turned out in the totally delicious camp. For some they might turn out in the totally awful camp - those that don't like the anise flavor.
Ready for baking
Aniseed Meringues (Adapted from Bon Appetit)

1T aniseed
4 egg whites
2/3 c sugar
3/4 c confectioner's sugar
1/2 t almond extract
1/2 c slice skin-on almond
additional aniseed for garnish

In a small skillet toast aniseed until fragrant - tossing often. Set aside to cool. In a mixer, beat egg whites about 1 minute or so. Gradually add the sugar. Beat until medium peaks form - about 8-10 minutes. Gradually add confectioner's sugar and beat until stiff peaks form - about 5 minutes. Add almond extract. Gently fold in aniseed.  Spoon meringues onto parchment or silpat. (Here is your chance to practice making quenelles - mine were so-so but good practice). Bake at 200 for about 2 - 2 1/2 hours until dry. Turn off oven and let cool in oven. Store in airtight container (a tin works great).
All baked

Geez - the light just works so against me! These were done when it was dark outside so the lighting was not the greatest. But you can see they are not as shiny as the unbaked ones. Gee - is one missing in that row?? I wonder what happened to it?

These become quite addictive. Once you have one, you have to have another.  The magazine billed them as the flavor of Good & Plenty's. I didn't quite get that but they did have a nice flavor!


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