Basic Meringues (recipe)

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Meringues have a reputation of being rather difficult to work with. You have to beat the egg-white and sugar mixture until it’s impossibly stiff with a satin-y sheen. However, when creating these little treats over the weekend, I found them to be rather forgiving, and an easy thing to pop into the oven and forget about for three hours. (Yes, three hours. I’m not kidding in the slightest.)

A note on the sugar – I reduced it substantially from the original recipe, going on the rule that each egg-white requires 1/4C of sugar. Because I refuse to put 2+ cups of sugar in a meringue. That’s insane.
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Plus, they don’t spread, so you can pack as many as humanly possible into a baking sheet. Like above.
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adapted from this recipe

[amd-zlrecipe-recipe:1]

5 thoughts on “Basic Meringues (recipe)

  1. Your kitchen gets such good light! Random, I know — but our kitchen for some reason doesn't have good photography light. It's fine to work — and has two windows — but just not in photos. Oh well.

    Like

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