Wednesday, September 28, 2011
I often get stuck with lots of egg whites from making ice cream or custard. Usually I try finding a way to get rid of them that isn't as obvious as a plain meringue (like pavlova nests or chocolate chip meringues), but sometimes I really enjoy a basic, sweet meringue. These are so easy, especially if you have a hand mixer or something similar, and look adorable. You can pipe all kinds of shape from this basic recipe for any occasion.
If you want to flavor these in a different way, you could substitute the vanilla extract for a different flavor. The vanilla flavor is really subtle in this recipe and compliments the sweetness of the meringue. Personally, I love this recipe the way it is, but you could use it as a basic meringue recipe and tweak the flavors from there. Consider gently folding in some chopped nuts, instant espresso powder, or chopped chocolate. The possibilities of meringue flavors are endless, but this is a great starting point. Or, if you’re like me, just enjoy the sweetness of these meringues the way they are.
Recipe from Joy of Baking
3 egg white
3/4 cup sugar
1/4 teaspoon vanilla extract
Preheat your oven to 200ºF/95ºC. Line 2 baking sheets with silicone mats or parchment paper.
Beat the egg whites until stiff. Add the sugar a little at a time until incorporated. The egg whites will be stiff and glossy. Beat in the vanilla extract.
Fill piping bag or Ziploc bag with the stiffened egg whites. If you don't have either on hand, you can also spoon the egg white onto the baking sheet. Pipe the meringue mixture onto the baking sheet. I piped mine to be about 1 1/2" wide.
Bake for about 1 1/2 to 1 3/4 hours. The meringues will be pale and crisp and they will release easily from the baking sheet when they're done. When done, turn the oven off and leave the door cracked open. Allow them to cool in the oven for several hours or overnight. Store in an airtight container at room temperature for up to a few days. Pin It Now!