Vanilla Meringues

I ran out of flour, so I've resorted to using egg whites, peanut butter, oatmeal, etc. to make up for it. Hopefully I'll buy some flour tomorrow, but in the meantime I made some meringues!

Half of the batter was in mini-muffin cups with parchment paper liners, while I also made "abstract" lumps of meringue on a lined cookie sheet. I made both of these with a #40 cookie scoop. While the latter were much more hideous, they tasted the same and took the same time for baking.

They are crispy, but melt in your mouth - it's an amazing experience, if only they weren't so sweet.

You really want to make sure that the meringues are baked until completely dry. That means they should easily detach from the parchment paper and not feel sticky in the slightest. Mine took about two hours, and it may take even more on a more humid day. Never, ever make meringues on a rainy day, otherwise the drying process will take forever.

Vanilla Meringuesmakes 9 mini meringue cups and a cookie sheet full of flat meringues
adapted from The Art of French Baking
Ingredients:4 egg whites
1 1/3 cup powdered sugar
1 tsp vanilla
Directions:Preheat oven to 200 degrees Fahrenheit. Prepare a cookie sheet by placing parchment paper on it. Line a mini muffin tin with parchment paper cups as well.
Beat the egg whites in a clean bowl until stiff peaks form. Carefully fold in the vanilla and sugar, then spoon into the prepared pans.
Bake for at least 1 1/2 hrs, checking at a half hour interval after that until crispy and dried out.

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