Donna Hay Meringue

Meringue

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.

INGREDIENTS
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.

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4 comments on “Donna Hay Meringue
  1. cchiovitti says:

    My mother makes the best meringues. She dips half of each one into dark chocolate. Oh, I used to love those, it’s one of the foods I miss the most since developing a nasty allergy to eggs.

  2. oggi says:

    I have the exact opposite of having a lot of leftover egg yolks.:)

    Ooh I love meringues for snacking just like cookies.

    Donna Hay’s addition of white vinegar is quite interesting. I’ll try her recipe next time I make.

  3. Midge says:

    Those meringues are so pretty! Truth be told, meringue is something I can never do properly. (I tend to get too heavy-handed!)

  4. Dibs says:

    I finally tried the Ratatouille recipe, and it tasted fantastic. I have posted the photo results in my blog. Thanks again – you have a great blog.

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