My apologies lovely readers!
I have been ridiculously busy! January and February in a high school is always a busy time. The first semester is ending, final exams are happening, and teachers need to prepare for the beginning of the second semester, and they usually only have a few days to do it!
I haven’t even been baking that much, and I feel badly that you, and my blog, have been neglected! I decided to set that straight with a simple recipe that doesn’t take long to whip up, and yields deliciously wonderful results!
Paul is a huge fan of meringue cookies, and I had some leftover egg whites sitting in the fridge just waiting for me to use them. I decided meringues was the perfect way to use them up and not waste them.
Now, meringue cookies are usually one of two things: crisp all the way through, or a little soft and gooey in the middle. Paul is a fan of the gooey-in-the-middle ones, and I don’t mind either, so I ended up making some of both sizes, and we got to enjoy both.
I added a little bit of Root Beer Concentrate into my meringue to make them Root Beer flavoured, but you can leave them flavourless, or add any regular extract (and some food colouring) to jazz them up a little.
Meringues are fairly simple to make as well, as long as you have a stand mixer. If you don’t, prepare for an arm workout! I do, and it’s made my life so much easier. Also, these meringues are a great gluten-free cookie if you are on a gluten-free diet. I got the recipe for these meringues here, and the author just left them plain. Also, hers look a little prettier: if you want to make them look super fancy, put a special frosting tip, like a Wilton 1M into your piping bag. If you don’t care how they look (a.k.a. me when I made them!) you can just cut the tip off a piping bag and pipe them that way (which is what I did), or just plop the meringue into little piles on your baking sheet.
One tip for making meringue: you want to make sure your bowl is COMPLETELY grease-free and egg yolk free. If any grease or egg yolk gets into the bowl or the whites, the whites will not whip up properly. One way to avoid yolks is to use a container of just egg whites (which I buy when I have a recipe that calls for a lot of just egg whites). You can also crack the eggs into a bowl, and crack the egg on a flat surface, not the rim of the bowl.
The more you know, right?
Now, on to meringues!
Yield: Approx. 24 cookies
2 egg whites, at room temperature
¼ tsp. cream of tartar
Pinch of salt
½ c. sugar (superfine is easiest, but it still works with regular granulated sugar)
Preheat oven to 225°F. Line a baking tray with parchment paper.
Place the egg whites into the bowl of a stand mixer. Whip until foamy. Add in the cream of tartar and salt, and beat until soft peaks form.
With the mixer running, slowly add sugar, one tablespoon at a time, until sugar is dissolved and stiff peaks form.
If you add food colouring and flavouring, add it just as stiff peaks start to form.
Pipe or scoop tablespoons of meringue mixture onto the prepared baking sheets. Make them smaller for crispy meringues throughout, and a little larger for chewy meringues. Again, I made both.
Bake for 45 minutes, then turn the oven off. Do not open the door. Let the meringues sit in the warm oven for 1 hour before removing.