There's something so springlike about meringues. They are fluffy and delicate, sweet and light. But for me, the winning part is that they are super easy and fun to make. All it takes is some egg whites and powdered sugar. And with a bit of fantasy - you'll create unforgettable dairy free desserts for your family in minutes (minus the long oven bake).
3 Egg Whites (try to use farm fresh organic eggs)
1 to 1.5 Cup of Powdered Sugar (depending how sweet you like them!)
1 Tablespoon of Powdered Vanilla
- Preheat the oven to 200 degrees F (95 degrees C). Line your baking tray with parchment paper.
- In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
- Place the meringues in the oven. Bake for 2-3 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. Smaller meringues will take less time to "dry out". I also like my meringues to be a little chewy, which reduces the baking time.
Add natural food coloring to make colorful meringues!
Add chopped nuts to make even crunchier ones.
Add few teaspoons of cocoa to make chocolate meringues.
Add raspberry jam to the foam to make raspberry meringues.
Or sprinkle your prepared meringues with fruit, like blueberries. They will produce much chewier but fruity results.
Make your meringues tiny - like the ones pictured. Mix with dried fruit to create a school lunch Eton mess. Delicious!
What to do with those Egg Yolks?
If you start going meringues crazy (like I am at the moment), you start wondering what to do with all those egg yolks that are collecting in your fridge.
Here are some recipes worth looking into: Hollandaise Sauce to go with eggs or asparagus, Yellow Butter Cake, Alfredo Sauce to go with your favorite pasta, Key Lime Pie and my favorite way to use them right now Lemon Curd - YUMMMM!!!
However, if you're not inspired by any of those recipes at the moment, it is possible to freeze egg yolks. Place each egg yolk in its separate ice tray compartment. Place a pinch of salt or a pinch of sugar (depending on your intended sweet or savory usage ideas). After it freezes overnight, place them in an air-tight freezer bag. The yolks can be frozen for 3 months. To unfreeze, place in a fridge for several hours.