After making chocolate mousse for our Friday night dinner party, Keith used the leftover egg whites to make meringues on Sunday night. They take a very loooong time to bake at 150 degrees in the oven, but they're so wonderfully crispy and light! These are vanilla meringues, and he made lemon ones later on. Delectable ... and gluten-free!
3 comments:
yum! Is this a special recipe so that it's gluten free? (I ask b/c I can't eat wheat.) Does Keith share his recipe? :)
I think it's just egg whites and sugar, beaten to a froth and then slowly baked in the oven at low temperatures. He added a little vanilla extract to one batch and some lemon juice to the other for flavoring. I'm sure you can find recipes online, but I can ask him when I get back from retreat.
The recipe is something I looked up online. http://www.joyofbaking.com/MeringueCookies.html
It says to use superfine sugar, I used regular sugar and they turned out just fine. If the whites are at room temp. it works better.
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