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Marvelous Maple Meringues |
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You have egg whites left from making the pastry cream for your Boston Cream Pie (or any other recipe). What to do? |
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You can freeze egg whites in a sealed container and use them later. You can make Marvelous Maple Meringues (invented by my daughter Lydia, these are a real bonus!): Preheat the oven to 225 degrees F Line a cookie sheet with parchment (cooking) paper Beat egg whites until frothy Add 1/4 tsp cream of tarter and beat until soft peaks form Gradually beat in 1/2 cup maple syrup, and beat until stiff but not dry Use a pastry bag or drop by spoonfuls on the parchment paper on the cookie sheet Check after 1-1/2 hours. Bake for 1-1/2 to 2 hours, until lightly browned and dry. Use a spatula to remove one meringue from the parchment, let it cool for a few minutes, and taste. If it’s done (crisp, not spongy), turn the oven off and let the meringues cool completely in the oven Remove the meringues from parchment with a spatula and store them in an airtight container (the ones that aren't eaten right away!) |
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No need to make meringue blobs. Make them into fantasy shapes, like Lydia did!
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