Roman Spring Lamb (Abbacchio alla Romana) | home | Chickpea Pancakes and Bacon

Meringue (or what to do with leftover egg whites)

After the last couple of days baking / cooking, I was left with 6 egg whites in a bowl in the fridge. So, since we all enjoy a sweet every now and again, I decided to make little meringues.

The recipe is incredibly simple, take 1 oz of castor sugar for every egg you have and set it aside.

Whisk the egg whites until they become fluffy and form peaks. While still whisking, add the sugar a spoonful at a time.
I find an electric mixer makes this fairly effortless and frees your hands to add the sugar.

Once completely mixed in, spoon blobs of meringue onto some baking paper on a flat tray, or pipe it with a cake icing pipette.

If using the pipette, you can make little meringue voil-au-vaunt (?) casings for filling with fruit salad and topping with whipped cream.

Bake at 140C for about 1 hour for crisp meringues, or 35 to 45 mins for gooey ones.

My completed meringues looked like this:

!/recipes/images/meringues.jpg (Meringues)!

posted to Dessert,Recipes @ 10:55 pm

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  • At 2:29 pm on 7 April, 2009, Diane Agussol commented:

    Great…thanks for the info on the sugar ratio per egg.. find that most recipes have too much sugar in them.

  • At 3:35 pm on 2 July, 2009, Cynthia commented:

    Can you use egg whites that have been left out of the fridge overnight to make meringues?
    I made some the other day and the meringue just never crisped up even after baking for several hours in the oven on a low temp. they remained sticky and soft. What am I doing wrong.?

  • At 5:15 pm on 14 July, 2009, David de Groot commented:

    Cynthia, I don’t believe egg whites out of the fridge work well for meringues unless they are definitely at room temp. ( and not middle of winter room temp. either).

Sorry, comments are closed

Roman Spring Lamb (Abbacchio alla Romana) | home | Chickpea Pancakes and Bacon