Dessert
20 bites
0:10 + 1:30 (oven)
I am not a sweet tooth but I do always try to prevent waste. I made my chicken poché the other night but in the end I found myself with two perfect egg whites that I just didn't want to throw away. Egg whites = meringues, I thought. Yes, that super airy, light and sweet dessert that kind of reminds me of my childhood, though I've never really liked it so much. I gave it a try anyways! I did add a bit of lemon essence in an attempt to cover up the sweetness. To my surprise, it wasn't as bad as I remembered and Paul also liked it. The texture is very crunchy which makes it fun to eat! Eating it with jam, fresh berries, covered with whipped cream is also good.
Ingredients
2 egg whites1/2 cup sugar
1 tablespoon lemon essence
Baking paper
Instructions
- Pre-heat the oven to 100oC.
- Beat the egg whites (either manually or with an electric mixer) until it's become thick. Thick enough that you can hold upside down.
- Add the sugar little by little, while beating. Do the same with the lemon essence.
- Cover a baking tray with baking paper and make little meringues with a spoon, giving the desired shape.
- Bake them for 45 minutes.
- Switch off the oven and keep the meringues inside for 45 more minutes.
Tips
- Make sure every instrument you use while making this recipe is grease-free. Any grease will prevent the egg whites from whipping. Also make sure the egg white is yolk free.
- Serve with fruit or berries of your choice and whipped cream.
- The finer the sugar you use the best but I made mine with regular crystal sugar and it worked beautifully.
Awesome idea. I've got to try this
Omnomnom.
Sounds so amazing. I didn't had any dinner yet, so I'm starting to get hungry from your blog!
So amazing that you join my giveaway!
I didn't make there in a long time. THx for reminding me. :D