Thursday 30 August 2012

Sweet, Sweet

These are something that I make a lot. It seems that most recipes call for egg yolks and the only recipe that wants the white bits is meringue. I asked my mum if she had any other ideas what I could do with them, she suggested an egg white omlette and the thought of that makes me want to puke. Taking all the nice flavour and texture the yolk adds and leaving you with something resembling rubber. No thanks. So I keep on making meringue. And since I regularly make mayonnaise, I regularly have egg whites, so I regularly make meringues too.

This is a simple recipe, two ingredients, that is it. It bothers me that the commercial ones can contain so many ingredients.

  • 4 egg whites, preferably at room temperature
  • 1 1/4 cups of caster sugar
  1. Preheat oven to 110°C
  2. Place egg whites into a very clean, dry bowl of a mixer (Stand mixer is easiest, hand held electric is alright anything less is doable, but tiring).
  3. Beat/whisk the egg whites until they are stiff.
  4. Add the sugar a tablespoon at a time until it is all incorporated and the mixture is thick and glossy and the sugar has dissolved.
  5. Pipe or spoon the mixture onto lined oven trays leaving a few centimetres between them.
  6. Bake for approximately 35 mins. Leave them longer so they are crisp through or take them out sooner for a gooier centre. It depends on how big they are too. Half the fun is testing them during cooking to see if they are done yet.

Variations: Make them large and flat to use for a pavlova.
                   Add 1-2 teaspoons of sifted carob just before piping for variety.
                   Add a small quantity of vanilla seeds before piping for flavour.
                   Sprinkle uncooked meringues with natural sprinkles for a special occasion.
Dairy/soy - After they are cooked and cooled dip the tips in melted white chocolate or carob.

These make great afternoon tea treats or are lovely for a party.

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