Pink Peppercorn Meringues 4 servings 20 min prep time 2 hrs total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* The sweet, airy crisp of meringues is just lovely with cheese, especially fresh chevre. Pink peppercorns add a pop of color and a fruity piquancy to these sugar clouds. Ingredients1 large egg white Pinch salt 1/4 cup sugar 1 tablespoon green peppercorns 1 (4-ounce) Vermont Creamery Classic Goat Cheese Get Ingredients Directions STEP 1 Heat oven to 175°F. STEP 2 Crush pink peppercorns with a mortar and pestle or with the underside of a heavy pan on a cutting board. Set aside. STEP 3 In a clean, dry bowl, beat egg white and a pinch of salt with an electric mixer at medium-high speed until soft peaks form. Gradually add 2 tablespoons sugar, beating at high speed until mixture is glossy and holds stiff peaks. Fold in remaining 2 tablespoons sugar with spatula until completely combined. (Be careful not to deflate through over-mixing.) STEP 4 Put dollop of meringue batter on the four corners of a sheet pan, and line it with parchment paper (the meringue will “glue” the parchment to sheet tray). Fit pastry bag with medium star tip; fill bag with meringue mixture. Pipe meringues into one-inch rounds on parchment. STEP 5 Sprinkle crushed peppercorns onto meringues. Bake 1 1/2 to 2 1/2 hours or until meringues are crisp and dry to the touch. STEP 6 Remove sheet pan to wire cooling rack; let cool 10 minutes. Gently peel meringues from parchment paper; place onto cooling rack. Cool completely. STEP 7 Store in an airtight container in a cool, dry place, up to 1 week. STEP 8 Serve with Vermont Creamery fresh goat cheese. Tia Keenan Tia Keenan Tia Keenan is a New York City-based cook, cheese specialist, writer, and cheese industry consultant. She writes the “Cheese Wisely” column for the Wall Street Journal and is the author of The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude (Rizzoli, 2016). Keenan’s work has been featured in various media outlets, including Food & Wine, The New Yorker, and The Food Network. She lives in Queens, New York with her husband - celebrated sommelier Hristo Zisovski – and her son. Learn more about Tia, and her new book The Art of the Cheese Plate, here. Related Recipes Four Season Mascarpone Cheesecake Rhubarb Upside-Down Cake Chocolate Mascarpone Tart Mascarpone Fresh Fruit Tart Mini Mascarpone Crème Brulee Strawberries & Cream Cake