The egg whites have really been adding up around here since we started making our own mayonnaise. I keep them in the fridge in a one cup glass pyrex dish with a lid and a reusable label. I keep a tally on the label of how many egg whites are inside as I add them. When we get to six, we can make meringues! I found this recipe in Nourishing Traditions by Sally Fallon, but I modified the method and the cooking time a bit.
Ingredients
6 Egg whites
Pinch of sea salt
3 Tbsp arrowroot powder
1/4 Cup maple syrup
1 Tbsp Vanilla
Directions
1. Preheat the oven to 200 degrees.
2. Beat the egg whites until they form stiff peaks. Add in each subsequent ingredient, beating constantly with each addition.
3. Line two baking sheets with parchment paper. Use a spoon to put bite size blobs of meringue on the cookie sheet, or you can use a pastry bag. You should have enough for about fifty.
4. Put the cookie sheets both in the oven. Leave the oven door cracked by putting a wooden spoon between the door and the oven. Bake for two hours, checking meringues on both sheets after one and a half hours. They should be crispy. The meringues on the bottom rack will probably finish first.
No comments:
Post a Comment