14 June 2013

French Night Meringues

Thanks all for coming to The Market for our "French Night" and I hope you enjoyed all the tasty treats and Meringue Workshop! I would love for you to post comments, tips and ideas from your own meringue experience! If you need a plan for your leftover egg yolks, you may want to check out another French favorite here.

4 egg whites, room temperature
2 1/4 cups powdered sugar or caster sugar

Preheat oven to 200 degrees.

Separate eggs carefully, making certain there is absolutely no yolks in the whites.

Wipe down mixing bowl and beaters with white vinegar to capture any bit of oils that might be lurking.

Place egg whites in bowl and beat on medium until stiff peaks have formed then begin adding sugar a couple tablespoons at a time allowing all to be incorporated. You will slowly see the mixture become a satiny shiny pillow. Stop at this point, resist over beating.

Pipe out whites onto a parchment lined baking sheet and bake about 1 1/2 hours for half dollar sized, increasing baking time a bit according to size. Do not open oven door. Turn off oven and allow to cool overnight or several hours.

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