In a medium saucepan, bring prosecco, grapefruit juice, sugar and food coloring to a boil over medium heat.
Continue boiling until mixture reaches 245°F on a candy or probe thermometer.
Remove from heat and allow mixture to cool at room temperature until it reaches 90-100°F.
Once syrup is cooled, preheat oven to 200°F. Prepare two baking trays by lining each with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a handheld mixer), whip egg whites and salt together on high speed until mixture forms into soft peaks.
Lower speed and gradually sprinkle in 1/3 cup of sugar. Return speed to high and continue whisking for 3 minutes. Repeat this process 2 more times until all sugar is added. Remove bowl from stand mixer, if using, and gently fold in powdered sugar, vanilla extract, zest and ruby red prosecco syrup.
Transfer meringue batter to a pastry bag. Begin piping by holding the bag about 2 inches above the parchment paper and gently squeezing to form a “kiss” about 2 inches in diameter. Leave at least 1 inch between each meringue.
Bake meringues for 45-60 minutes. Let cool completely on baking tray. Meringues are done when they lift easily off the parchment with their bases intact.
For a striped meringue, before filling pastry bag, use a small paintbrush to apply red or pink food coloring to the inside of the bag. Paint five vertical lines from the tip of the pastry bag to halfway up the inside, then fill pastry bag with meringue batter.
In a medium saucepan, bring prosecco, grapefruit juice, sugar and food coloring to a boil over medium heat.
Continue boiling until mixture reaches 118°C on a candy or probe thermometer.
Remove from heat and allow mixture to cool at room temperature until it reaches 32-37°C.
Once syrup is cooled, preheat oven to 93°C. Prepare two baking trays by lining each with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a handheld mixer), whip egg whites and salt together on high speed until mixture forms into soft peaks.
Lower speed and gradually sprinkle in 80 grams of sugar. Return speed to high and continue whisking for 3 minutes. Repeat this process 2 more times until all sugar is added. Remove bowl from stand mixer, if using, and gently fold in powdered sugar, vanilla extract, zest and ruby red prosecco syrup.
Transfer meringue batter to a pastry bag. Begin piping by holding the bag about 5 cm above the parchment paper and gently squeezing to form a “kiss” about 5 cm in diameter. Leave at least 2.5 cm between each meringue.
Bake meringues for 45-60 minutes. Let cool completely on baking tray. Meringues are done when they lift easily off the parchment with their bases intact.
For a striped meringue, before filling pastry bag, use a small paintbrush to apply red or pink food coloring to the inside of the bag. Paint five vertical lines from the tip of the pastry bag to halfway up the inside, then fill pastry bag with meringue batter.
Ugandan Pure Vanilla Extract
