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.
yeah, you heard me.