Using Some Old Egg Whites

One of the special treats at my tea party will be meringues filled with lemon curd which I have since discovered are called Pavlovas.  Actually a Pavlova is a  meringue-cake with a crisp crust and soft, light inside, usually topped with fruit  named after the Russian ballerina Anna Pavlova.  So mine will be mini-Pavlovas.

I'm purchasing the lemon curd but making the meringues.
I’m purchasing the lemon curd but making the meringues.

At first I was going to try and purchase the meringues already made but knew from experience they would be larger than I wanted.  I think a one or two-bite tidbit is the right size.

Half cup of eggs whites -- whites of 4 eggs -- previously frozen brought to room temperature.
Half cup of eggs whites — whites of 4 eggs — previously frozen brought to room temperature.

Because I had some egg whites in the freezer from another project I decided to give the meringues a whirl.  If they worked then I would make a few dozen with some fresh egg whites.

Egg whites and cream of tartar in the mixer.
Egg whites and cream of tartar in the mixer.

I had 4 egg whites at room temperature and 1/2 teaspoon of cream of tartar  which I mixed in the Kitchen Aid with the whisk attachment.

The egg whites go from foamy to glossy as the sugar is incorporated.
The egg whites go from foamy to glossy as the sugar is incorporated.

To the foamy egg whites I added 1 cup of granulated sugar a tablespoon at a time until I had stiff peaks.

I drew 2" circles on parchment with pencil and flipped it -- writing side down -- onto baking sheets.
I drew 2″ circles on parchment with pencil and flipped it — writing side down — onto baking sheets.

Parchment paper should be marked with rounds to keep the meringues approximately the same size.

First pipe a blob of meringue in the circles and smooth with an offset spatula. (The near meringue has been smoothed.)
First pipe a blob of meringue in the circles and smooth with an offset spatula. (The near meringue has been smoothed.)

Fill a pastry bag with the meringue and pipe the bottoms first. Smooth the bottoms to almost fill the circle.

I didn't quite have enough for two dozen -- maybe 18 full meringues.
I didn’t quite have enough for two dozen — maybe 18 full meringues.

I piped 2-inch rounds with slightly higher sides on parchment covered baking sheets.  T

These were formerly perfectly shaped until I smeared them with the second tray.
These were formerly perfectly shaped until I smeared them with the second tray.

While I was doing the second tray I accidentally slid the second tray into the first one and destroyed 2 meringues.

The time in the oven is more a drying time than cooking.
The time in the oven is more a drying time than cooking.

I put them in a 225 degree oven for 1.5 hours then turned off the oven and without opening the door left them in for another half hour.

Thoroughly dry and tender and headed for the freezer.
Thoroughly dry and tender and headed for the freezer.

Here are the tiny morsels. They freeze well in an airtight container.  Fill just before serving.

Do prefer miniature or maxiature desserts?

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Author: Jo

Welcome to The Glade, where the second generation of renovations has just begun and the mania about our home, music and other passions fill our days and nights. We’re Charlie and Jo in the music world; Mary Jo and Charles to family; and JoJo and Charlie to each other. We are renovating a midcentury house in a Victorian historic district where we want to live there the rest of our lives. It's a 1946 house located in Maryland. We were married in this house. Thus far (pre-blog) we refinished cabinets, added a window seat (still working on the cushion), rearranged a wall in the guest house due to sink/vanity replacement, planted a vegetable garden, and other quick and not-so-quick fixes. So this latest zeal for construction is the result of my having lived here since 1997 and feeling a need to ready the house for the next chapter and beyond.

11 thoughts on “Using Some Old Egg Whites”

  1. Thanks for sharing! They look beautiful and the delish lemon curd and strawberry coulis will make them even more so! Yes, I am still planning to savor your tea party from afar! Did I tell you I have been thinking about doing a tea myself since before Christmas? You are inspiring me even more!

    1. Send out the invites and you’ll be locked in. I’d been planning one for 3 years and almost backed out this year but then said “go for it”. I’ll visit yours vicariously also. Jo

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