So...someone asked me what I did with 20 egg whites after making the cake with 20 egg yolks. Most of them are still in the freezer to be honest. I've used a bit for cookie glaze and some of it for...
Meringues! I really didn't know what to do with so much egg whites and the first thing that came into mind was meringue. I've always wanted to try making these anyway. I wanted to pipe them into little hearts, for valentine's day, but it's harder than I thought. This was the only one that came out right.
I really have no skills whatsoever...sigh...I gave up after about 6 deformed hearts and started on these little babies.
Aren't they cute???!!! They look the same before and after baking, the trick is to bake them at a really low temperature. It's more like a drying process. Use the same weight of egg whites and icing sugar for each batch, and remember to whisk until stiff peaks. A lot of websites suggest cooling overnight but the surface of my meringues became really sticky and gooey (but the inside still crispy) after that. I think it's because of the humid air, the meringues absorbed the moisture from the air and became sticky. I tried re-drying the meringues at 90°C for a further 15 mins and they became crispy again, but they also turned wrinkly. So, try not to make meringues on a rainy of humid day or store them in an airtight container straightaway once they are cool to touch.
- 100g egg whites
- 100g icing sugar
- 1/4 tsp cream of tartarDirections:
- Pre-heat oven to 90°C.
- Place egg whites and cream of tartar in a mixing bowl. Whisk.
- When egg whites are foamy, slowly whisk in icing sugar.
- Continue whisking until stiff peaks formed.
- Mix in a few drops of colouring until well combined. Don't mix evenly if you want your meringues to have streaks of red.
- Pipe onto a baking sheet.
- Bake for about 1 1/2 hrs to 2 hrs or until crispy. To check for doneness, remove pan from oven, count 30s, and try to peel off a meringue. The meringue should come off easily if done.
- Leave the oven door slightly ajar and leave to cool completely.
- Transfer meringues to an airtight container straightaway when the meringues are cool to touch.
These meringues were amongst the various things I've baked over the weekend! Chinese New Year is just round the corner and this year I decided to bake some CNY cookies, so stay tuned for more CNY cookie recipes! This apron arrived just in time for my weekend baking...