I had some egg whites leftover, 6 of them to be exact, and I was looking for a way to use them. So I tried meringues. I was a bit leery but am I glad I made them. They are just DELISH!!!!
I looked around for simple recipes, found one I could use but ended up modifying it. My final result is a keeper!
The recipe I found called for 4 egg whites and 350g of sugar. Now, meringues are supposed to be sweet but this sounded like a huge amount of sugar. Many comments on that recipe called for less sugar... So this is what I came up with...
I looked around for simple recipes, found one I could use but ended up modifying it. My final result is a keeper!
The recipe I found called for 4 egg whites and 350g of sugar. Now, meringues are supposed to be sweet but this sounded like a huge amount of sugar. Many comments on that recipe called for less sugar... So this is what I came up with...
Ingredients:
6 egg whites - 200g sugar
Preparation:
Start beating the whites. When they start getting foamy, add the sugar a little at a time. Keep beating until firm and glossy. The egg whites should form a beak on the whisk when you remove it from the whites. Pour the preparation into a pastry bag with a large star shaped tip. Place your meringues on a parchment-paper covered cookie sheet, about 1 inch apart. Put in the oven at 195 degrees for about 2hours.
Notes:
Have you ever made meringues? Do you have recipes to share?
6 egg whites - 200g sugar
Preparation:
Start beating the whites. When they start getting foamy, add the sugar a little at a time. Keep beating until firm and glossy. The egg whites should form a beak on the whisk when you remove it from the whites. Pour the preparation into a pastry bag with a large star shaped tip. Place your meringues on a parchment-paper covered cookie sheet, about 1 inch apart. Put in the oven at 195 degrees for about 2hours.
Notes:
- Some recipes called for the use of vinegar and cornstarch to guarantee the whitest meringues. Mine had a very light tan but it was uniform and glossy so not off-putting.
- The recipe I used as a basis was giving as baking directions: 20 min at 245 degrees and then one hour at 210. I followed that and I think that is where the tan comes from. I then looked it up some more and have determined that 195 degrees for 2 hours seems more the norm. Leave the meringues in your oven after you turn it off to continue letting them dry.
- I used granulated sugar. Many recipes seem to call for powdered sugar. Since powdered sugar has cornstarch in it, it might be a good idea to use it to maybe get that white meringue. I however do not regret my choice.
- This quantity is a lot. I have wasted half of it, following the dual temperature baking instructions. If baking everything at 195, I would keep baking all of them. As it was, half the quantity gave me about 75 bite-size meringues.
- These are basic meringues but it got me thinking of possibilities. So I will definitely be looking into this again.
Have you ever made meringues? Do you have recipes to share?
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