I have always loved meringues, and when we are in Paris, I eat a big one every day. So, when I saw this recipe for French meringues, I knew it would be a perfect cookie to serve at the afternoon tea I hosted a few weeks ago. Meringues are about as simple as it gets when it comes to making desserts – especially cookies. They are made up of two ingredients, egg whites and sugar. Now, my meringues were not as pretty as I wanted them to be, but the taste was spot on. Sometimes, weather, especially humidity, can affect the outcome and fluffiness of a meringue. I am choosing to blame the lack of fluffy on the weather. I made sure the egg whites were at room temperature before mixing. Also, I put my beaters and the metal pan in the fridge to cool before using.
- 4 egg whites
- 2 1/4 cups confectioners' sugar
- Recipe source - Allrecipes.com
- Preheat the oven to 200 degrees.
- In a glass or metal bowl, whip egg whites until foamy. Sprinkle in the sugar, a little at a time while continuing to whip.
- When the mixture becomes stiff and shiny, stop mixing and transfer the mixture to a large pastry bag. (I did not do this. I used a spoon.)
- Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours or until the meringues are dry and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
I plan to add a touch of green food coloring and make them for St. Patrick’s Day to go along with our traditional Irish meal.