sarah: (whip it)
[personal profile] sarah posting in [community profile] faultlessrecipes
Since you've got all those egg whites left over from making the creme brulee, let's make some meringues!

1 cup granulated sugar
1/2 cup water
5 egg whites (from large eggs), at room temperature
1/2 tsp cream of tartar (or a bit of lemon juice -- something acidic to set the egg whites)

Preheat oven to 200° F (95° C), and line a baking sheet with parchment paper.

In a small saucepan, combine the sugar and water. Heat over high heat, stirring occasionally but gently (you don't want it to splash up the sides and solidify). Cook until the syrup hits 240° F (115° C).

Meanwhile, combine the egg whites and cream of tartar. You can be awesome and do this the traditional way with a whisk and a lot of elbow grease, but I cheat and use a stand mixer. Mix until you have soft peaks (about 3 mins on medium speed).

With the mixer running on low, slowly drizzle in the hot sugar syrup. I recommend a gravy spoon or a ladle, rather than trying to handle a hot pot over a moving appliance. Increase speed to high and whip until it's nicely thickened.

Now, you can do these the pretty way, with a piping bag and fancy tips, or you can do it the ugly-but-still-delicious way with a ziplock bag with the corner snipped off (as seen in the photo below). Doesn't matter! Just spoon your meringue into the bag, and portion out onto the baking sheet. These don't really spread while baking, not like your usual cookies.

In my oven, I bake at 200° F for two hours, until they're slightly golden, then I turn off the oven and leave them in there for another hour. I've seen recipes that say bake for 45 mins, then leave in the warm oven for two more hours, but I find they're still a little gooey in the middle when I do that. Depends on the oven! If you try one, and it's sticking to the parchment paper, or it's still chewy inside, then turn the oven back on and give it more time.




Meringue recipe from Serious Eats, and a concordance of baking times and temps from all over the interwebs.
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