Friday, May 23, 2014


I always have these in the pantry! They are super easy and the flavor combinations are endless. When we use egg yolks we freeze our whites in sets of 6 in small containers. When we want to make meringues we take out a container of yolks, they defrost on the counter in about an hour.

6 Egg whites
Pinch of  salt
1 tbs - 1/4 Cup honey or maple syrup
1 Tbsp Vanilla

Beat the egg whites and salt with the whisk attachment on a stand mixer, until they form stiff peaks.  Add the honey and vanilla and beat until well mixed.

Line two baking sheets with parchment paper. Use a spoon or pastry bag to put mounds of meringue on the baking sheets. Put both sheets in the oven. Bake in preheated oven at 170º-200ºF for 2 hours*. Rotate the baking sheets after 1 hour. 

*Use the lowest temperature setting your oven will do. The higher the temp the quicker they will cook or burn. Check on the meringues after 1 ½ hrs. They should be crispy and slightly browned. Very large meringues may take 3-4 hours or more.

-¾ tsp cream of tarter
-3 Tbsp arrowroot powder
-Replace part or all of the vanilla with almond, peppermint or other extract
-Sprinkle with crushed chocolate, peppermint, or toffee before baking
-1-2 tsp pumpkin pie, apple pie, or gingerbread spice
- 3-4 tbs of lemon and 2 tbs poppy seeds
- 3-4 tbs of lime juice and 1 cup finely shredded coconut
- 2 tbs cocoa powder
- 3-4 tbs orange juice and the seeds from 1 vanilla bean

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