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.
- egg whites (no yellow at all)
- 1 1/4 c
- 1 Tbsp
- baking powder
- 1/4 tsp
- vanilla extract
How to Make Meringues 1944
- 1Preheat oven 250 F, and line cookie sheet with parchment paper
- 2Set aside 1/3 of the sugar and thoroughly mix it with the baking powder
- 3Beat the egg whites until stiff peaks form (easiest with a stand mixer but hand mixer will do)
- 4Gradually, 1 Tbsp at a time, sprinkle the sugar in as you continue beating
- 5Continue beating and now sprinkle the sugar / baking powder mixture -- again done gradually, one Tbsp at a time
- 6Lastly add the vanilla gently as you continue beating
- 7When 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.
- 8Using 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.
- 9Bake 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.
- 10Serve, as is, or with a little fresh fruit.