Ingredients:
- 4 Egg Whites
(Pro tip: Save the yolks for ice cream or candy. Waste not, want more dessert!) - 240g White Sugar
(That’s about twice the weight of your egg whites, or roughly a sugar-fueled toddler’s energy level.) - A Pinch of Salt
(It’s like the seasoning salt of the meringue world—tiny but mighty.)
Directions:
Step 1: Preheat Like a Pro
Set your oven to 140°C (275°F for our Fahrenheit friends). Pop in two baking sheets while you’re at it—your meringues will need cozy little nests later.
Why two baking sheets? Because meringues are like introverts: they need their personal space.
Step 2: Egg-ceptional Separating
Separate the egg whites from the yolks. Use two bowls for this. Why? Because nothing ruins a vibe faster than yolk crashing your egg-white party. If one separation goes sideways, you’ve still got a backup.
Once all the whites are ready to go, gather them in one bowl like a reunion of good decisions.
Step 3: Sugar Rush
Grab your electric mixer (or your biceps, if you’re old-school), and whip the whites until frothy. Then, add the sugar one tablespoon at a time. Slowly. Like sprinkling hope into your dreams.
Keep whisking until the mixture becomes glossy and stiff peaks form. That’s the meringue equivalent of nailing a difficult yoga pose—don’t rush it.
Step 4: A Pinch of Salt and Some Artistic License
Add a pinch of salt to the mixture. It’s the secret to firm whites, much like coffee is the secret to a functioning adult.
Spoon or pipe the mixture onto your baking sheets. Be creative: blobs, swirls, or tiny snowmen—it’s your meringue masterpiece. Just make sure they’re spaced apart. Nobody likes clingy meringues.
Step 5: Bake, Wait, Marvel
Slide the sheets into the oven and lower the temperature to 90°C (195°F). Now, wait. Two hours and 30 minutes is the official cook time, but this is where your patience is really tested.
Use this time wisely. Read a book. Plan your next dessert escapade. Question your life choices. Or just stare at the oven like it owes you money.
Step 6: The Grand Reveal
When the timer dings, take out your trays. Cue angelic choir music. Let the meringues cool completely—they’ll firm up like a good handshake.
Tips for Success:
- Space is key. Keep those meringues apart to avoid them sticking together like gossip at a family reunion.
- Don’t open the oven mid-bake. Your meringues are temperamental divas; sudden temperature changes might make them collapse into sadness.
Congratulations! You’ve just made meringues that could put cloud formations to shame. Enjoy your sweet, crunchy creations with coffee, ice cream, or straight out of the container at midnight—we won’t judge.
Let me know how your meringue adventure went! Or, if disaster struck, tell me anyway. We can always blame the eggs.
{ Think Rethink } 