Thursday, November 25, 2010

Two Egg Whites

After doing an egg wash on yesterday's bread, I had two little egg whites left. My freezer is filled with egg whites.

Here's what I did:

I beat the room temperature egg whites in a copper bowl until they held soft peaks, then I beat in (slowly) a cup of cinnamon sugar. I piped them onto parchment paper on a baking sheet and baked them for an hour at 225 degrees F. Then, I turned off the oven and left them overnight. In the morning? Perfect meringues.


Raymond said...

I'd like to see a photo of the copper bowl! Sounds pleasing to the eye. Perhaps with peaks of whipped egg white inside.

Goody said...

I think you might have been with me when I bought it!

Next time I whip egg whites I'll get a photo.