Meringue Ornaments for Custards or Creams

Ingredients

• 2 large Egg whites (Room temperature works best for whisking)
• 2 tablespoons Syrup or thin jelly (Any fruit syrup or strained jelly; simple syrup works well)
• 0 to taste Food coloring (optional) (Original recipe suggests cochineal (red), saffron (yellow), or spinach juice (green))

Instructions

1. 1Separate the egg whites from yolks and measure out the syrup or thin jelly. If using natural colorings like saffron or spinach, prepare them in advance.
2. 2Place the egg whites and syrup or jelly in a large bowl. Using a whisk or electric mixer, beat continuously for one hour until the mixture forms stiff, glossy peaks and has greatly increased in volume. The mixture should hold its shape when lifted.
3. 3If you wish to color the ornament, gently fold in a few drops of food coloring or natural coloring (cochineal for red, saffron infusion for yellow, spinach juice for green) until evenly distributed.
4. 4Using a spoon or piping bag, pile the whisked mixture onto the top of your prepared custard or cream in any decorative form you desire, creating peaks and swirls to imitate rock formations. Alternatively, serve the ornament in a separate dish with cream poured around it.