With all the cake baking I’ve been doing lately, I have been using a lot of egg yolks leaving me with egg whites. I just hate to waste food so I look for ways to use up left over ingredients. Meringues are a great way to use up egg whites and you end up with something light and elegant for dessert or a quick sugar high 🙂 They will keep for a few days if you keep them in an air tight container.
This recipe is again from Donna Hay’s Modern Classics cookbook. I had 8 egg whites so I doubled the recipe below.
4 egg whites
1 cup sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
Combine the cornstarch and sugar. Beat the egg whites until frothy and start adding the sugar mixture one tablespoon at a time until the mixture forms soft peaks. Fold in the white vinegar until it is thoroughly mixed in.
Drop the meringue mixture by tablespoons full on a cookie sheet lined with wax paper. Bake in a pre-heated oven to 250 degrees F. Let it bake for an hour then turn off the oven without opening it. Let the meringues cool with the oven. If you can leave it overnight, that would be best. But 2-3 hours in the slightly warm oven will probably be enough. When the oven has cooled down, then your meringues should be done too.