Meringues


So, I love meringues and I have always wanted to make some but didn’t know how to. So, I made them and they were delicious! They were crunchy and spongy =)… I already had 5 egg whites at room temperature because I previously needed 5 egg yolks at room temperature for the Crème brûlée {Creme Brulee} I prepared before.

I used:
  • 5 egg whites at room temperature
  • 1 cup regular sugar
  • 2 baking sheets
  • wax paper

Preheat the oven in the lowest temprature possible (mine was 100°C/212°F). Whisk the whites at low speed for 5 seconds and switch to high speed and start adding the sugar in small batches. The yellow color you see is due to the lighting, but your whites should not have ANY YOLK or they won’t rise.

The whites + sugar will start to become glossy and smooth. 

Whisk until the meringue is real set. It won’t drop any meringue when you grab some.

Look at that glossyness.

I decided to try spooning the meringues, and also with a “pipe” (ziploc bag with a really small hole).

Check them out.

Jumbo size.

Bake them for 45 minutes. Turn off the oven and let them in the oven for another hour.

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About Gaby Godoy de Porras

I'm a 27 years old housewife that loves to cook and try new recipes, as well as decor our home. I love to do makeovers to old furniture I get (my hubby loves it too!) and I get so excited when my ideas come true! I love to see other people's ideas come true too. I'm a total DIYer (I made almost every detail in my wedding).
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8 Responses to Meringues

  1. Grammar Geek says:

    After I make creme brulee, I use up my eggs whites the same way. It's the best way to use them up, in my opinion! :o)

  2. Yeah!! Me too… now I want to try to make meringues with flavor/colorant, and with Splenda! Any tips?? Thanks for visiting! =0)

  3. Grammar Geek says:

    Well, I haven't been too creative yet, but you can add various extracts, like an almond extract, for example. Other great things to toss in are shredded coconut, lemon zest…Other ideas are to make sandwiches out of them with things like lemon cream fillings or chocolate, etc. Lots of good options. Depending on how you pipe them onto your baking sheet, you can make cups out of them and then fill with anything you like. Fruit preserves would be amazing to fill them with, I think :o)

  4. Just reading this is mouthwatering =) I'm definitely gonna try out first with Splenda to see if the whites rise, then with vanilla bean filling, then almond extract, then lemon zest, and coffee too!!!

    And the cups idea is really good too!!!

    Thanks =0)

  5. Grammar Geek says:

    This comment has been removed by the author.

  6. Grammar Geek says:

    I couldn't remember the name of this show until it came on TV again, but this is a Canadian pastry chef who's quite well known here. She did a show on meringues once, and she made the cutest mushrooms from them. I think you'll like it. Scroll down to the episode called French Meringues for some awesome ideas :o)http://www.foodnetwork.ca/ontv/shows/bake-with-anna-olson/episode.html?titleid=272497&episodeid=272497. (Sorry made a typo and needed to fix it, in case you're wondering why the comment is deleted! jeje)

  7. This comment has been removed by the author.

  8. They are amazing!!!!!! I just saw them… cute!!! I want to make some French Macaroons, but I think I have to become an expert on Meringues first! LOL =) Thanks for sharing, the mushrooms look amazing, I thought they were actual mushrooms and I was like “OMG, I want to see that” =) haha, they are beautiful and look yum!

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