Meringue Perfection on a Christmas Eve

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First, I will entice you with a photo:

           

Meringues, originally uploaded by Brockenbrough Photos.

Don’t those look great?!  Yum!  I mean really, Yum!

What’s not to like: they have sugar, and lots of it, egg whites, in all their artery clogging goodness and they make a satisfying crunch when bitten into.

Traditionally meringues are made, not as a cookie, but as a pastry topping. Tradition? We at Food City are no traditionalists. In fact, we toss all well thought time tested cooking values to air and say harbinger bring on the new….er, uh, often disquieting (read fabulous) recipes.

 So, enter the oven:

        

Meringues meet The Oven, originally uploaded by Brockenbrough Photos.

Prior to that (Lord Voldemort, take me through your port key), this happened: 

       

       

Meringues: The Before 1, originally uploaded by Brockenbrough Photos.

We were making a recipe that called for just the egg yolks of 6 or so eggs.  So, what to do with the egg whites?  Make meringues, you fool!  Make them now!

And then this happened:

      

Meringues: The Before 2, originally uploaded by Brockenbrough Photos.

The egg whites are separated and placed in a bowl.  (Hilarity ensues)  And then this:

     

Meringues: The Before 3, originally uploaded by Brockenbrough Photos.

Suddenly Susan, the egg whites have been mixed with an electric hand mixer together and are now being dropped with a spoon onto a cookie sheet lined with wax paper. 

Then finally, we let the meringues sit overnight (now this is not necessary; they really only need to be in there for 2 hours; but, to be fabulous, let things heat up overnight). 

This is what you get:

    

Meringue Perfection: The Result!, originally uploaded by Brockenbrough Photos.

Check out that textured crunchy shell (yum!) and still warm and a smidgen gooey on the inside. Yay!

Yum!  Totally fabulous, yummy goodness packed with healthy sugar! 

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