Google+ That Flour Child: Pretty Pink Meringues

February 21, 2013

Pretty Pink Meringues

I love meringues.  I also love them under cooked.  I know they are supposed to be crisp and light but I also love when they're a bit soft and chewy on the inside.  I know the creator of the meringue is probably frowning down on me but that's just the way I like it so deal with it.  And it also prevents them from become brown on the outside which is just ugly.

Now I didn't really have a recipe for this.  I just knew that you needed egg whites, sugar, a pinch of salt and a pinch of cream of tartar.  I had about 8 egg whites left over from the 8 egg yolks I used to make ice cream the day before so I just added sugar to them until they were as sweet as I wanted them.  If you want an exact recipe there are tons on the internet.

I cooked mine at 200C for about an hour, let them cool and then ate pretty much the whole plate.  They're just egg whites and sugar .... what's the harm, right?


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