Last weekend, when I went to Market Basket, I bought a dozen eggs because I thought I was down to just 3. Turns out, I had thought the same thing the previous weekend and hadn’t used any eggs in the meanwhile. So when I got home I had 27 eggs. (We had a lot of omelettes and a quiche for meals last week.)
One thing I’ve never made before, however, were meringues. I found a recipe on Pinterest by Karen Benson and they came out fantastic.
What you’ll need:
2 egg whites (absolutely no yolks, I’m not yolking!)
1/2 pure maple syrup (the real stuff, no Mrs. Buttersworth or Aunt Jemima)
Pinch of salt
1 1/4+ teaspoon cinnamon
Start water boiling in the lower half of a double boiler.
In the top half, mix egg whites, syrup and salt and whisk (or use an electric hand mixer) until the mixture is warm to the touch, about 3 to 5 minutes.
Remove from heat and use hand or stand mixer to beat on high speed until the white have turned thick and shiny, about 3 minutes.
Add in cinnamon.
Line a cookie sheet with parchment paper and preheat oven to 200 degrees. I tried doing this with waxed paper and it was not as effective. There was a lot of sticking going on.
Spoon meringue into a piping bag with a star tip. (I did three rounds of this because all the batter didn’t fit the first time.) Drop dollops on the pan. They can be pretty close together because they don’t expand like cookies do.
Sprinkle nutmeg and cinnamon on top.
Bake for an hour and a half at 200 until dry to the touch. Turn off over, open the oven door, and let sit for another hour. You want the meringues to dry, not really bake or cook.
Store is a dry, sealed environment.
Makes about 6 dozen.