I didn’t have any eggs when baking time rolled around – I know, I know. We have chickens. Don’t ask! I did, though have a lot of frozen egg whites so I figured I could make something with them. I didn’t want to send in another angel food cake so I thought some meringues would be a nice, light treat!
I turned to Martha Stewart’s Cookies Cookbook for a recipe and of course I didn’t follow it. But I used it as a template and went my own way.
Preheat the oven to 175°
4 egg whites
1 cup of sugar
pinch of cream of tarter
All went into the bowl of my KitchenAid. I held this over a simmering pot of water and I whisked constantly until the sugar dissolved and the mixture was warm to the touch. AND I took a picture for the blog. Dexterity at its best!
When it was ready I put the bowl on the mixer and I attached the whisk and I whipped it, whipped it good starting on low and working up to high.
After about 10 minutes it hit stiff, glossy peaks. At this point add 1/2 tsp of vanilla and whip until mixed in. Then you are ready to go.
I put the meringue mixture into a piping bag with a star tip and I piped them out onto my baking sheets with my silpat mats. I sprinkled half of them with decorator’s sugar.
Then put the pans in the pre-heated oven and let them bake for 2 hours or until dry to the touch. They should feel weightless when you pick them up.
The half that I didn’t decorate with sugar I lay out on my cooling rack. I melted two ounces of semi-sweet chocolate with 2 TBSP of butter. I drizzled the mixture over the meringues.
They were bite sized, light as air and very tasty.
None came home.