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?

Rachel

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