Meringues

So, on a past blog I learned how to make meringue for the Pavlova. The other day I was craving something sweet but didn’t want to spend much money or go to the store to buy more ingredients. I wanted to see what I could make just from what I had in my pantry/fridge. I decided to make Meringues! All I needed were 6 egg whites, 2 cups of sugar,vanilla and this time I added cream of tartar-just 1/2 teaspoon. My meringues were delicious!  I put some in a pipping bag and made little cute ones and got lazy for the others and made huge pancake-like shapes.

The trick that I learned was to heat the oven at 400 until you are ready to cook the actual melt-in-your mouth white clouds. Once you place the meringues in the oven, turn the temperature down to 180. I cooked mine for about 2 hours-I kept checking and tasting them which was the yummy part.  It all depends on the size you make and if you want them a bit undercooked with seriously chewy insides-which I love.

Now for the eggs-beat 6 whites at full blast till firm and fluffy. Slowly stream in 2 cups of sugar while still beating the whites. Beat for anther 20 or so minutes-you have to taste the egg whites to see if the sugar has dissolved. Once sugar crystals are gone, add 1/2 teaspoon of cream of tartar and 3 teaspoons real vanilla extract. Place in a pastry bag and make little kiss shaped mounds. You can choose the size, but just know it will affect the cooking time. IMG_4804

Another trick is to leave the meringues when done in the oven, with the oven off,until the oven is completely cool.

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2 thoughts on “Meringues

    • They were too good! To the point where I try to not eat sweets for a week 😉 But again, the trick is to just heat oven up to 400 and cool it down just as you put the meringues in. Yummy!

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