Sunday, February 28, 2016

Mini Meringues

I recently made a delicious French Lemon Tart. It used quite a few whole eggs but left me with two spare egg whites. Those lonely two little eggs whites did not go to waste. I made some mini meringues with them.

Tasty Little Treats

In a large mixing bowl whip the eggs whites up until slightly firmed, add one ounce of sugar for each egg white. Keep beating the egg whites until they reach the firm peak stage, when the bowl can be held over your head upside down without the meringue landed on you! Spoon dollops of the mix onto a baking tray lined with foil. Bake on 275 degrees until they are crisp, this can take a couple of hours and depends on the size of your meringues.

Serve as they are or with fresh fruit and cream

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