MERINGUE COOKIES!!!

So, a while ago, I posted about how meringue and I are constantly at odds. Well, we kissed and made up! 
I used a recipe by Stephanie Jaworski for meringue cookies. 


      "The trick to making a good meringue is to get the egg whites to reach their maximum volume. This is achieved by first having your mixing bowl and beaters clean and free of grease. Next, you want to have the egg whites at room temperature. It is easier to separate the eggs while they are still cold, and once separated, cover the egg whites and let them come to room temperature before using (about 30 minutes). (Cover and refrigerate the egg yolks for another use.) Make sure that there are no little specks of egg yolk in the egg whites as this will prevent the whites from reaching their full volume when beaten.
      The  recipe calls for superfine sugar which dissolves easier in the whites than regular granulated white sugar. Because superfine sugar can be hard to find in grocery stores, just make your own by taking 1 cup (200 grams) granulated white sugar and processing it in your food processor until very fine. 

      There are a few more things to keep in mind when making these meringue cookies. The standard ratio when making meringues is 1/4 cup (50 grams) of sugar for every egg white and this amount of sugar is needed to give the meringue its crispness. Now you want to add the sugar gradually to the egg whites as this ensures that the sugar completely dissolves and does not produce a gritty meringue. Cream of tartar is also used in the whipping of egg whites to stabilize them and helps them to reach maximum volume. The meringue is ready when it forms stiff peaks (looks like marshmallow cream) and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers."

A meringue that I baked! 

Ingredients:

- 4 large egg whites

- 1/4 tsp. cream of tartar

- 1 cup superfine sugar

- 1/4 tsp. pure vanilla (extract, if you like)

Preheat the oven to 200˚F (105˚C) and place the rack in the center of your oven. Prepare a baking sheet with parchment paper or silicone sheets.

In a glass bowl, with your electric mixer with the whisks, beat the egg-whites on low-medium speed until foamy. 

Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.         These are NOT stiff peaks. Continue beating

Until it looks like this when you pull your whisks out. Feel free to beat it even more than this, though. Once you achieve stiff peaks, beat in the vanilla.

Note: the meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger, it does not feel gritty. If it feels gritty, the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

Before placing the meringue cookies on the cookie sheet, place a little meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.

Ok, well truthfully, this wasn't all too helpful for me. My paper still slid and moved, so it's all up to you. It cleans up easily though, so you can give it a try, without really any harm.

Well, in the recipe, you're supposed to put it in a piping bag and make adorable little ghosts. But a) I didn't really care what shape my meringues were in and b) I didn't want to waste a piping bag. So, I used 2 spoons and just dropped the meringues on the parchment. Of course, I had to add the little swirl to finish it off so they would look nice, but you can try all different kinds of things with piping bags and tips and such. I'll let you know if I ever try it with a tip.

Bake the meringues for approx. 1 1/4 to 1 1/2 hours (or until they are dry and crisp to the touch and easily separate from the parchment paper. 

Turn off the oven, open the door, and leave the meringues in the oven to finish drying for several hours, or even overnight.

The meringue cookies will keep several days at room temperature. 

These are so delicious that they won't last several days! I ate a lot before they were dry, and then everyone wanted to taste one, then three, than there was a mini in-house war for the container of meringues. 

Package them up, or just munch them for a sugary and airy snack. 

I've officially conquered my fear of meringues, and I hope you'll conquer/not have a fear of meringues! =)

Aunt Mary's Scrambled Eggs

These have got to be some of the most delicious eggs that I have ever tasted and made. My aunt Mary made them when she was visiting and they are the only eggs my cousins will eat in the morning. They're actually quite simple to make, and they appeal to kids, adults and hungry, hungry teens. They're scrambled eggs with cream cheese and green onions.

The recipe isn't exact, so just go with what you want. If you like green onions more than cream cheese, put more in and vice versa. I'll do this for 4 eggs though. That feeds about 2 people or 1 teen.

You'll need:
-4 eggs
- Milk
- 2 stalks of green onions
- a pack of Cream Cheese

Mince the green onions and set them next to your stove. Un-wrap the cream cheese and slice into little slices. The slices should be about the size of 1- 1/2 teaspoon. Set those next to your stove as well. Crack 4 eggs into a bowl and whisk together. Add in some milk (use your judgement.... You don't want to drown the eggs) and whsk it completely. Heat up your pan and butter the pan (with spray or butter, whatever you like). Then cook your scrambled eggs until they are runny-- they should be solidifying, but still have liquid. Add in the cream cheese and continue cooking the eggs.Add ONLY WHAT YOU WANT. Again, before the eggs are fully cooked, add in the green onions. Again, only add what you feel is neccessary. Finish cooking and serve.

Best served warm, so the cream cheese is still gooey.  Enjoy! :]

Meringue Makes Me Mad

So, I have ventured to make meringue many times in the past years... But I need tips. What are the do's and don'ts of meringue cookies? Or just meringue in general?

Here's what I've read:
- Use a glass or copper bowl.
- Use a specific kind of superfine Baker's sugar
- Don't mix too fast to start, then speed up after you get bubbles
- Let the egg whites warm to room temperature
- Absolutely NO yolk can be in the whites

Any suggestions, corrections or comments? Feel free to comment! I (and many others, maybe!) need help! :)

EDIT: Read the Meringue instructions 2 posts previous. I have successfully whipped up a batch of meringues, so you should try too!