Here are two ideas for all those left over egg whites. Both use a very low oven temperature with extended baking time.There are many combinations using egg whites and sugar; below is one. Another version is in my book under “Meringue Angel Pie”
Oven 250° for 30 minutes, then reduce to 200° 1 1/2 hour more.
Adjust oven rack to lower 1/3 position.
Grease and dust with flour a 9″ pie pan.
For best results the egg white and sugar mixture should sit several hours or overnight to really dissolve the sugar grains.
- 6 egg whites
- 3 cups confectioners'(icing sugar).
When ready beat 7 minutes with stand mixer.
- 1 tsp cream of tartar
- 3 tsp baking powder
- 3 tsp vinegar
- 3 tsp vanilla
- 3 drops of red food coloring, (optional).
1.Mix baking powder and cream of tartar together. Add to ingredients mixer bowl.
2.Beat in stand mixer on high speed 10 minutes minutes or more until very stiff. Add vanilla and 3 drops of food coloring last.
3.Pipe or swirl mixture into a dome shape in the pie pan or a circle on parchment lined sheet pan.
(any leftover meringue could be used to make Trifle for the next recipe).
4.Bake in preheated 250° oven, (low), for 30 minutes, then turn down to 200° and bake 1 1/2 hour. Let rest in oven, turned off to completely dry and crisp.
5.Lift off top dry crust pieces, fill with whipped cream, seasonal berries or ripe peach slices. Return crust pieces to top.
6.Refrigerate, will hold 1 day. cut as for pie.
Chef note– low oven temperature-make sure your oven registers correctly for the low heat reading.
Using the same recipe as above, bake baseball size mounds of meringue on a parchment lined sheet pan. (In France, Patisserie shops sell ready made pillows of meringue for desserts). Meringue puffs will keep crispy in a container with tight lid.
- 2 cups milk
- 4 yolks
- 1/4 cup sugar
- 1 tsp cornstarch
- 1 tsp vanilla
1.Whisk yolks in a small bowl.
2.Mix dry ingredients together add to yolks.
3.Heat milk to simmer.
4.Slowly and whisking, add a small stream of hot milk to yolks, then combine all.
5.Return mixture to sauce pan on medium heat, stir until starting to thicken,( a line is left on wooden spoon when ready). Remove and strain into clean bowl, set over ice to cool.
6.Whip 2 cups heavy cream, flavor with 1Tbsp Vanilla, 2 Tbsp Chambord or other liqueur.
7.Fill large glass bowl with alternate portions of all ingredients- custard, berries, whipped cream and meringue pieces.
No cake needed!