Making Meringues

The younger minion made an absolutely wonderful Crème Brûlée the other day, and the recipe called for a couple of egg yolks.

But when we were finished with that, we stood there, wondering. What on earth do we do with all these egg whites?

Meringues was the answer.


3-4 egg whites
2 dl (about 0,8 cups) sugar

If you want them really stable, add ½ teaspoon vinegar. I usually skip this, I don’t mind very much if they get a bit… flat :P

Also, you can add some flavour and flair to your meringues by adding about 4 tablespoons of anything. Chopped chocolate, chocolate sauce, chopped nuts, crushed candy canes… You name it, you can probably use it! (I’m not going to be held responsible if you decide to add something healthy though.)

Oven temperature: 100° C / 212° F

This takes about an hour to get done in the oven, so make sure you have time!

Whisking egg whites by hand is tiring by the way, but it’s the only way I’ve ever done it and people say it’s better than an electrical for some reason. If you do use an electrical anyway, start on a low setting and just keep away from the higher settings afterwards.


It was, in fact, so very tiring that the whisk broke. The whole thing just came off from the handle! But, not to fear, we have at least two more, so it was just to start up again.

Whisk, whisk, whisk for about a minute (I guess this depends on how quick you are though… Trial and error!)

Add the vinegar if you’re using that.

Whisk for a little while longer and start adding the sugar little by little while whisking until you get a smooth surface and you can make little “mountains” in the batter, without them sinking back in to just meld with the rest of it like some sort of blob-monster.


Then you just make little (or large if you’d rather have that) blobs of meringue batter on a baking sheet and into the oven it goes.
Or, you know, if you’re bored or have extra batter to spare and have a plastic bag at hand, you can always make a makeshift icing bag and have fun.


The minions proudly present: The happiest meringue ghouls ever! Perfect for Halloween, but less smiley and more scary/angry/anything but all this happiness.

So the meringues will have to stay in the oven for about an hour. If you leave them too long, they will burn and taste a little funny but generally just fine. If they aren’t in there long enough, they can become a little sticky at the bottom, but also taste just fine, just sticks to your teeth a lot more.


And there we go, horrid lighting of yummy, plain meringues.



~ by eldestminion on January 24, 2013.

One Response to “Making Meringues”

  1. […] This cools pretty quickly (which is a good thing), so mix in the egg yolks when it’s not much more than body temperature, one at a time, until they’re completely blended. (Then the egg whites can be used to make meringues!) […]

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