Meringue Jelly Orb Shots
Back in the hay day of my 20’s I used to help host a rather large Halloween party. We would get between 150-200 guests and it would get a bit out of control.
An entire person’s job for a few days before the party was making, like, a thousand jelly shots.
But, hey. I’m a full-blown adult now and so slamming jelly shots out of paper cups isn’t exactly encouraged. So, I decided to try something classy this year: Meringue Jelly Shots.
And yes, I realize that it’s completely debatable that jelly shots can ever be classy, but this is my best attempt. Soft and crunchy homemade meringue cups and orbs of jelly shots flavored to your liking!
Of course, the fun part is that you can eat the entire thing, cup and all!
For Jelly Shots:
- Cook Jelly according to directions on package, usually by dissolving it in hot water and then mixing it with cold water. When mixing in cold water, substitute cold water for up to 1 cup of vodka. (1/2 cup per box of jelly). You can also add a few drops of food coloring to make the color brighter.
- Transfer jelly to a wide dish and let chill in the fridge for about 3 hours so it sets up completely.
For the meringue cups:
- Whisk egg whites in a very clean bowl (preferably copper) until they start to foam. Then whisk in tartar and 1 tablespoon of sugar at a time. Continue to whisk until whites form stiff peaks. You can also do this in a stand mixer with the whisk attachment.
- When egg whites are very stable, transfer to a clean pastry bag (or a large plastic bag). Cut the tip off of one of the corners of the bag and pipe egg whites onto baking sheets lined with parchment paper. Pipe large tablespoon-sized dollops on the paper. You should get about 50 covering two baking sheets.
- Use a teaspoon to form a divot in each meringue.
- Bake meringue cups in a 200 degree F. oven for 2 hours. Then let cool at room temperature slowly.
When ready to serve, use a melon baller to scoop out orbs of jelly and place on meringue cups. Serve immediately! The whole thing is edible!
Meringue Jelly Shots
This recipe may look intense, but it actually isn’t that bad if you plan correctly. Plus, it’s a great practice run for making meringue since these can be far from perfect.
The key to doing these is to make the jelly shots first, then prep the meringue while the jelly sets up so both the jelly and the meringue are done at roughly the same time.
You can use any flavor of jelly obviously. I just used raspberry and added a little extra red to it. Follow the directions on the package, but you can substitute up to 1/2 cup of water for an alcohol of your choice per box of jelly. I used two boxes so I added 1 cup of vodka to my batch and subtracted one cup of water.
Instead of pouring it in cups, just pour into into a large container since we’ll be making orbs out of the jelly.
Fast forward a few hours and you can do this with a melon baller!
Okay. Let’s talk meringue. Meringue is nothing but egg whites, a little cream of tartar, and sugar. The most important part is to make sure that your bowl and whisk are completely clean and you have NO egg yolk in your batch. If a yolk breaks into your batch, you need to throw out the whole batch. Any fat at all will mean that your meringues will never whip up correctly.
Start whisking the whites and when they start to foam, add the tartar and one tablespoon of sugar at a time so it can dissolve.
After a few minutes of whisking, the egg whites will form peaks that sink back into the mix and after another minute or two, the meringue will form nice stiff peaks like this.
That’s what you want! They should not move at all and be completely stable. If you have a stand mixer you can absolutely use that, but I did it by hand just to remind myself that it’s not that hard. A cold bowl helps and a cold copper bowl helps even more, but you can do it in any clean, metal mixing bowl.
Then just transfer the meringue to a piping bag. I just used a normal storage bag and cut off one of the corners.
Pipe about tablespoon sized dollops of meringue on baking sheets lined with parchment paper.
Then use a clean teaspoon to make divots in each meringue.
Bake these bad boys at a very low 200 degrees F. for about 2 hours so they dry slowly. They shouldn’t really brown much at all.
When they are cool from the oven, you should be able to pick them up and handle them. They should be fairly sturdy.
Then when you are ready to serve, make some jelly orbs and toss them on the meringue cups.
Love the feeling of the slightly crunchy meringue with the soft and sweet jelly.
A little work, sure, but they were super fun.
Meringue jelly shots, people!