Friday, June 10, 2016


Ever wonder what to do with the egg whites left over from a batch of 4 yolk ice milk? Meringue is easier than you think. The secret is cleanliness. Even the fat in the oils on your skin are enough to sabotage meringue so even a tiny bit of yolk in the whites must be expunged! So I inspected everything for grease and dirt, carefully separated the whites and started the mixer at medium high speed. I sprinkled a slightly heaping 1/4 teaspoon of Cream of Tartar into the whipping whites. After a couple of minutes I had stiff peaks that didn't curl. I slowly added 3/4 cup sugar. It won't dissolve if it's added too fast and will make the meringue grainy. Fold in 1/2 teaspoon vanilla and pipe onto parchment using a wide tip. Bake 1 to 1.5 hours at 225F. Cool in the oven so they don't absorb moisture from the air. They're like a crunchy marshmallow for adults.

If you don't have a proper piping bag and cake decorating tips then spoon a blob onto the parchment and it will work just fine. 

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