Meringuing Again

Last year I made meringue tarts as the base for Pavlovas to serve at a tea party.

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.

Again I found myself with frozen egg whites.  This time I tried a slightly different technique.

I combined 4 egg whites, 1/2 teaspoon of cream of tartar, and 1 cup of granulated sugar in the top of a double boiler and whisked it over simmering water until the sugar was totally dissolved.

Egg whites and cream of tartar in the mixer.
The warm egg white mixture is poured into an electric mixer with a whisk attachment.

The egg whites were mixed on high until they formed stiff peaks.

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

I filled a pastry bag fitted with a #21 Wilton star tip with the sticky mixture. I piped approximately 2-inch diameter meringue kisses onto parchment paper.

Two trays fit into the oven at the same time.

They dried in a 225 degree oven for 1.5 hours then another half hour in the turned-off oven without opening the door.

This meringue is very tasty.

I had one more pastry-bag-full which I’m storing in the refrigerator wrapped in plastic.

I managed about 20 kisses per tray.

Hoping these last until game night.

Do you have a favorite snack?

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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.

2 thoughts on “Meringuing Again”

    1. They keep a long time — months. I either keep them in a small plastic container with a tight top or a glass measuring cup covered with plastic wrap. Jo

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