fredag den 31. juli 2009

meringue is mine!


throughout the years of baking, i've always been afraid of whipping egg whites. not sure why. at least in the united states eggs are quite cheap and that would have been the best time to experiment. i guess i just couldn't visualize how they would go from transparent goop to airy peaks and always hearing about the fine line between perfect and over-beaten didn't help. yet i had 3 egg whites sitting in the fridge from one daring bakers challenge and 2 more in the freezer from another. have i ever mentioned how much i hate wasting food? man, it is like throwing away money. ANYWAY back to the egg whites that were calling to me for a couple months. it seems like there isn't much to do with them except macarons and meringues, and maybe angel food cake if you have a dozen egg whites.

when i found karin's recipe for meringue, i got excited. it calls for exactly 5 whites! score! after much anxiety and fiddling with the hand mixer, i finally got the transparent goop to turn into... something not so transparent? it was definitely airy but there were no stiff peaks. i got too scared and stopped beating once it became white, for fear of over-beating. obviously that was a mistake. but once it came out of the oven, the meringue had a delicate crust and almost marshmallowy insides. it's been a while since i've had a meringue, but i'm pretty sure this is off the mark. however, i won't mark this a fail since i overcame my fear of egg whites and the meringue tasted delicious. even moreso with whipped cream and blueberries.

for breakfast.

yeah, you heard me.

5 kommentarer:

Rachel sagde ...

Congrats on the egg whites... I never realized how tricky they can be until I recently made the æbelskiver! Enjoy your delicious looking breakfast... what a great way to start Friday :-)

the writer sagde ...

I can see that Netto has frozen Blåbær in the ad. Is that where you get those? LOL

Karin sagde ...

I'm glad it turned out well for you. Spotlessly clean, dry and grease free glass, copper or stainless steel bowls work best for making meringue batter. Plastic bowls can harbor traces of fat which prevents the egg whites from getting stiff.

It is also rather to overbeat egg whites. You know you have overbeaten them when the meringue batter loses its glossiness.

mina sagde ...

thanks, you guys! i'll do a better job next time. ^^

those are fresh blueberries, i got them from rema 1000 actually. but the green grocers around here seem to be putting them on special lately. (:

Anonym sagde ...

Ja, sennilega svo pad er