I loved meringues when I was a kid – the incredible sweetness, the way they just melt in your mouth, the way they sound kind of like styrofoam (a weird thing to like, I know), and the delicate poofy shapes they came in. I remembered making them once when I was in middle school, and getting the sticky batter all over my shirt and fingers and face.
While I don’t feel as passionately about meringues as I did when I was younger, I still enjoy them. I still love how as soon as you get a crumb on your tongue, it seems to be gone almost as quickly as it came. I love the intense sweet taste, and how it lingers in your mouth. I love the slight nuttiness that comes from the slow caramelization of the sugar.
After I made the mint matcha ice cream, I had a bunch of leftover egg whites. I thought about making macarons, but I simply wasn’t in the mood for something so potentially intense where so much could go wrong. Plus, all my egg whites were in a jar together, so measuring out 3 or however many was going to be tricky. That’s the tough thing about leftover egg whites or yolks – you so often have to find a recipe that uses the exact amount you have leftover. I had seen an article recently on Food 52 about making meringue without a recipe, so I read it, and went ahead. I wouldn’t normally choose to make this much meringue, but it turns out 6 large egg whites yeilds…a lot.
1 part egg whites to 2 parts sugar. For example, 1 cup egg whites, 2 cups sugar. To stabilize, you’ll need 1/2 tsp cream of tartar or 2 tsp white vinegar per 1 cup of egg whites. An easy way to remember this, if you’re using vinegar, is that it’s the same amount as the sugar but in teaspoons. So, what I used: 1 cup egg whites (from 6 large eggs), 2 cups sugar, and 2 tsp white vinegar. Bring your egg whites to room temperature, if not a little warmer. You can do this by simply leaving them out in the kitchen for a while, or putting them in a bowl and putting that bowl in another bowl full of hot water. Preheat your oven to 225 degrees. Line two pans with parchment paper. In a bowl, combine egg whites and vinegar or cream of tartar. Whip on medium speed with an electric beater or in the bowl of an electric mixer until there are soft peaks when the beater is lifted from the bowl. Once soft peaks can form, turn the mixer speed to high, and add the sugar by heaping teaspoons. This will take a few minutes (certainly if you’re making as much meringue as I was). Be patient. Once the sugar is mixed in, either pipe the meringue onto the prepared baking sheets, or drop by spoonful. I used a large ziploc, used a spatula to scoop all of the meringue in, and then cut off the tip of one of the corners, and used that for piping. It worked really well. Bake the meringues for 1 1/2 hours, rotating front to back and top rack to bottom half way through. When time is up, turn off the oven and allow them to cool in the oven. If you have SO MUCH MERINGUE, like I did, you can turn off the oven and allow them to cool partway, remove from oven, and then preheat the oven for the next batch. I left my meringue on the counter while the first batch baked, and while it was noticeably not as fully whipped, it still worked just fine. I recommend crunching into one when it’s still warm, because how often do you get to try a warm meringue? Store the rest in an airtight container, and enjoy whenever you’re in need of a sweet, light treat.Simple Meringues
Ingredients
Instructions