Meringues 1944

Meringues 1944 Recipe
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Recipe Rating:
 1 Rating
Category: Cookies
Keywords: lemon, Vanilla, Egg, whites, Almond, meringues
Serves: makes a dozen or more, depending on size

Ingredients

3 egg whites (no yellow at all)
1 1/4 c sugar
1 Tbsp baking powder
1/4 tsp vanilla extract
Pinched by andtwo, and 115 more.
x1
Well Seasoned
Stone Mountain, GA (pop. 5,802)
mmccance
Member Since Sep 2012
 
 
 
 
 
 
 
 
Marcia's Notes:

There are lots of "meringues" (cookie) recipes out there but this one uses baking powder to help raise the merinques to perfect peaks. Other recipes use cream of tartar for this but Mom's recipe uses baking powder (found in every cook's kitchen).

I about died laughing when I read at Wikipedia that the word meringue in one area of France means "farts" -- ha ha -- because they are so light and airy!

You can also flavor with any non-oil based flavoring -- oil would ruin the peaks -- such as vanilla, almond, lemon, peppermint, etc. Just make sure it is an "extract" and not an oil.

Enjoy!

 

Directions

1
Preheat oven 250 F, and line cookie sheet with parchment paper
2
Set aside 1/3 of the sugar and thoroughly mix it with the baking powder
3
Beat the egg whites until stiff peaks form (easiest with a stand mixer but hand mixer will do)
4
Gradually, 1 Tbsp at a time, sprinkle the sugar in as you continue beating
5
Continue beating and now sprinkle the sugar / baking powder mixture -- again done gradually, one Tbsp at a time
6
Lastly add the vanilla gently as you continue beating
7
When you put a small amount of the whipped eggs between your fingers and it no longer feels gritty from the sugar, you are done whipping.
8
Using two spoons, place your mounds on the parchment paper about 1 1/2 inches apart. You can also pipe them if you have the tools.
9
Bake on parchment paper in 250 F oven for 30 minutes or just until slightly browned (not much -- you don't really want them to be brown very much, they should be mostly white)

Mom's recipe also says you can do this in a 300 degree oven for the same amount of time, too... but I don't know what that will do to them.
10
Serve, as is, or with a little fresh fruit.
Comments

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WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 16, 2013
Marcia, do you have any old recipes for sea candy that you've tried and found really good?
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 16, 2013
Also, thanks for the info in the notes. I've heard that about the name before, but wasn't sure if I was being kidded or not. Now I know!!! LOL!
mmccance
Marcia McCance mmccance
 
 
 
 
 
 
 
 
Jan 16, 2013
Hi Billie, so sorry I don't have a recipe for sea candy although I seem to remember hearing of it before. I did a search and found something called "seafoam" candy -- if that is what you mean.... here is a link to one recipe: recipecurio.com/sea-foam-ca... -- if you google (images) for "seafoam candy" a lot of pictures of fudge-like candy come up -- many with recipes when you click on them. Hope that helps!! Blessings!!
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 16, 2013
Thanks Marcia. That's exactly it! I think all it is is Divinity. What did you think of the recipe?
mmccance
Marcia McCance mmccance
 
 
 
 
 
 
 
 
Jan 16, 2013
Hi Billie! It looks like one of my Mom's recipes -- ingredients with few directions... but it should not be hard to figure out, especially if you examine some of the other seafoam recipes (or already know how to do it) to see how they are done. If I can help, let me know!! Hugs!
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 17, 2013
Is your mother's recipe "seafoam" or divinity? I can't find my mom's divinity recipe, but I think it is the same or at least very, very close.
Thanks for all the help you give me!!! It is REALLY appreciated, Marcia!!!
JanetLeeScott
Janet Scott JanetLeeScott
 
 
 
 
 
 
 
Jan 17, 2013
I love your notes about the French name, LOL! They look more like Bunny farts then French farts! HA!
Thank you for sharing, Pinched you!
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 17, 2013
You're just about as crazy and creative as they come, Janet. I added a few more pics if you want to look. I might add some more today instead of cleaning the house some more.
mmccance
Marcia McCance mmccance
 
 
 
 
 
 
 
 
Jan 17, 2013
I think I prefer your Bunny idea better!! So much more appetizing!! Laughing!!
mmccance
Marcia McCance mmccance
 
 
 
 
 
 
 
 
Jan 17, 2013
Billie, so sorry to have misled you... when I said it looked like one of my mother's recipes I meant her style of writing a recipe card... brief and cryptic LOL... I don't think my Mom had a divinity or a seafoam recipe because I never ate divinity except at other people's houses. When I was a teenager my Dad got diabetes and Mom stopped making all the sweets, too. I am prediabetic now so I only post her sweets recipes, I don't actually make or eat them, except on very rare occasions. But I am always willing to help find a recipe if you need one. Here is a copy of someone else's grandmother's recipe for double divinity: recipecurio.com/double-divi...
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 17, 2013
You are great Marcia!!! Thanks so much for all of your help!!
WildExpectation
Billie Neal WildExpectation
 
 
 
 
 
 
Jan 17, 2013
OK, I see. Divinity has corn syrup in it. I had some recipes all along in the book I've been doing most of my posts out of. I don't know why I didn't think of it before. I was thinking about posting today and that's the only reason I thought of it!!! I guess you gals are so good and helpful that I'm spoiled rotten!!!! LOL!!!

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