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.
2 comments:
I'd like to see a photo of the copper bowl! Sounds pleasing to the eye. Perhaps with peaks of whipped egg white inside.
I think you might have been with me when I bought it!
Next time I whip egg whites I'll get a photo.
Post a Comment