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May 10, 2007

Meringues

Meringues

I love Meringues, but I always just bought them from Miss Meringue. The thought of actually making them myself was a bit intimidating, but I decided it couldn't be that hard and I'm always up for a cooking challenge.

The first batch I made I added vanilla and cream of tartar, but I didn't like the flavor. It was a bit tangy. Meringues are supposed to be sweet, not tangy. It had to be the cream of tartar that did the trick as vanilla has a more smooth flavor. Whatever it was I just didn't like the flavor, so I went back to the drawing board.

With the next batch I decided to try and make Mint Chocolate, but I couldn't get the whites to become stiff so that batch was scratched. I think the peppermint oil might have been the issue. I was going to make some mint brownies with the spoils of that battle, but I put the egg mixture in the fridge and promptly forgot all about it until today when I found it had soured. That's a story for another time. I'll be trying the chocolate version again soon. I refuse to be defeated! ;o)

Finally I settled on simple and straight forward and this is the result. Not only are they completely delicious, sweet, light and crisp, just like they should be, they also have roughly 20 calories per meringue! Now there's a dessert you can get behind, or perhaps more aptly put it won't show up ON your behind! ;o)

What You'll Need:
3 egg whites
2/3 cup of sugar

Preheat oven to 225 F.

Beat egg whites and sugar on high speed until stiff peaks form (roughly 8 minutes). Place stiffened whites into a pastry bag with a very large flower tip and pipe onto a baking sheet that is lined with a Silpat or parchment paper. (Note: If you don't have a large star tip you can just pipe out blobs without a tip. They will still be pretty and it won't affect the taste! ;o)) Bake for 50 minutes to one hour until meringue are stiff and not spongy. (I like to cook them for 30 minutes and then check them every 10 minutes after that to make sure they don't go too far, but I'm a bit OCD! ;o))

Let cool for 30 minutes and then store in an airtight container.

Makes roughly 24-30 meringues depending on how big you pipe them.

Posted by Dianne at May 10, 2007 12:44 PM

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