Hot-and-spicy togarashi meringues from Dorie's Cookies (page 400) by Dorie Greenspan

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Notes about this recipe

  • rionafaith on August 12, 2017

    1 tsp of togarashi didn't seem like enough, so I also sprinkled a bit more over the meringues before baking as a garnish -- this made them quite hot, but not TOO hot for us. These did deflate a bit in the oven (maybe I overwhipped the meringue?) so I might pipe them bigger next time, as they ended up looking kind of small and dinky in the end. Still a good munchie with wine or beer!

  • bching on April 17, 2017

    Meh. These weren't greater than the sum of the parts--egg whites, sugar, togarashi. They were hot and spicy and they did go well with beer, as promised, but they didn't go well enough to replace much easier snacks like popcorn.

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