Since I am cooking in a closet sized kitchen I do not have room for a lot of utensils and devices. A mixer/blender is one of the things that I live without. I also forgot to pick up a whisk so I ended up whipping the egg whites with a fork. It took quite a bit of time. I was whipping the egg whites for 20-30 minutes. A treat that you have to work for!
It is a pretty simple recipe with only 2 required ingredients and a touch of vanilla for some flavour. You can make them in any shape that you want from a bite sized treat to a pie topping. This time I made them like cookies.
Meringues
Prep Time:20 minutes Cook Time:30 minutes Total Time:50 minutes Servings: 4
ingredients
- 2 egg whites (room temperature)
- 1/2 cup sugar
- 1 teaspoon vanilla extract (optional)
directions
- Preheat the oven to 325F/170C.
- Lay parchment paper on a baking sheet.
- Beat the egg whites until they form peaks that do not fall over when pointed up.
- Slowly mix in the sugar and vanilla extract.
- Beat the mixture until it once again forms peaks that do not fall over when pointed up.
- Place the mixture on the parchment paper in whatever form you desire.
- Bake for 20-30 minutes.
Use in:
Strawberry Pavlova
Strawberry Pavlova
Similar Recipes:
Coconut Macaroons
Coconut Macaroons
Peter M says
June 28, 2007 at 12:36 pmVery nice, you make the process seem easier & manageable for a guy. I’ll try yours for a quick dessert..maybe with some Limoncello in the mix?
Kevin says
June 28, 2007 at 11:05 pmI have never had Limoncello. I will have to look for it the next time that I am at the LCBO. I was thinking of trying it with some lemon zest and juice.
Brilynn says
July 5, 2007 at 4:09 amWhipped with a fork? Are you serious? That is some dedication.
Kevin says
July 5, 2007 at 10:31 pmIt took a bit of work to do with a fork but there is a tasty treat waiting at the end. 🙂
James says
May 25, 2011 at 8:58 pmMine came out with the insides of some of them hollow. Do you know what might have went wrong?
Kevin says
May 26, 2011 at 1:26 amJames: A longer bake time at a lower temperature will help with that. Baking for 1-1.5 hours at 225F and then leaving the merigue in the oven until completely cool 1.5-2.5 hours should work out better.
Nancy says
September 18, 2012 at 3:36 pmYummy! I made these baking at a lower temperature and they turned out great. And it was so easy. Thanks!
Rose1222 says
December 12, 2012 at 5:10 pmCan I add cocoa powder to this? How much?
Kevin says
December 17, 2012 at 1:34 amRose1222: Yes you can add cocoa powder t these and about 2 teaspoons should do the trick.
Rose1222 says
December 19, 2012 at 3:39 amThanks. I added the cocoa powder but the stiff peaks would not form after I added the cocoa powder (they did form with just the egg whites). So they did not rise up on baking. They did taste good however. Any tips on how to get them to rise?
Kevin says
December 20, 2012 at 1:27 pmRose1222: Try gently folding the cocoa powder in after the stiff peaks are formed rather than beating again. Meringue does not 'rise' during baking and whatever shape you put in will come out.
Rose1222 says
December 23, 2012 at 4:32 pmThanks! Will attempt one more time.