Basic Meringues (recipe)

farmgirl-0200.jpg

Meringues have a reputation of being rather difficult to work with. You have to beat the egg-white and sugar mixture until it’s impossibly stiff with a satin-y sheen. However, when creating these little treats over the weekend, I found them to be rather forgiving, and an easy thing to pop into the oven and forget about for three hours. (Yes, three hours. I’m not kidding in the slightest.)

A note on the sugar – I reduced it substantially from the original recipe, going on the rule that each egg-white requires 1/4C of sugar. Because I refuse to put 2+ cups of sugar in a meringue. That’s insane.
farmgirl-0021.jpg
farmgirl-0023.jpg

Plus, they don’t spread, so you can pack as many as humanly possible into a baking sheet. Like above.
farmgirl-0220.jpg

adapted from this recipe

[amd-zlrecipe-recipe:1]

5 thoughts on “Basic Meringues (recipe)

  1. Your kitchen gets such good light! Random, I know — but our kitchen for some reason doesn't have good photography light. It's fine to work — and has two windows — but just not in photos. Oh well.

  2. Soo, somehow I've managed to subscribe to your blog in three different ways, because this article popped up in my feed three times 🙂 oh well. It looks delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s