They even turned out pretty. The next time I make these, I'll blog the recipe.
Sunday, January 11, 2009
Peppermint Meringues
I had some leftover egg whites and saw a recipe that was interesting for peppermint meringues. I made them twice. The first batch were perfect for me. Dry on the outside, just a little chewy on the inside. The second batch were good for Rich - dry all the way through. I like the slight chewiness and softness.
They even turned out pretty. The next time I make these, I'll blog the recipe.
They even turned out pretty. The next time I make these, I'll blog the recipe.
How do you end up with extra whites? We always end up with extra yolks. Any ideas what to do with them?
ReplyDeleteI made lemon curd using a recipe which called for only egg yolks. The benefit there was that it did not require a double boiler because there were no egg whites. I made a lot of lemon curd over the holidays for a cake and as gifts. You can make curd out of pretty much anything citrus. And it's tasty on toast or a scone. I'll post the lemon curd recipe - I've made several, but this one was by far the easiest.
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