Those of us who make ice cream on a regular basis - say, for the sake of example, once or twice a week - are absolutely thrilled to have something to do with the egg whites that accumulate as by-products when the yolks are used for the typical custard base. I'm always adding some extra whites to scrambled eggs, but a good many egg whites have taken up semi-permanent residence in zipper bags in my freezer.
This week's assigned recipe for the Tuesdays With Dorie baking group is Cocoa Almond Meringues, and meringues signify one thing to me: "egg whites"! I was more than excited to pull out a frozen bag of egg whites, but a good bit less excited when I discovered that the bag had leaked as it thawed, and there were egg whites oozing all over my kitchen counter. Thanks to the magic of paper towels, that was just a minor setback.
- Mike of Ugly Food for an Ugly Dude chose the meringue recipe, and you can click over to his blog for the recipe.
- I've made meringues and I know that they bake in a relatively cool oven for a relatively long amount of time until they are
- These meringues were different for me. I followed the directions exactly and at the end of the prescribed time, the meringues were soft to the touch. On the outside. So I baked them for an extra 15 minutes, then left them in oven as it cooled.
- As they baked, my meringues didn't get bumpy and cracked like the picture in Dorie's book. Instead they flattened and smoothed out. Their insides stayed soft, and even a bit gooey. I'm suspecting that although Dorie says "their interiors are wonderfully chewy and their flavor a bit caramelish, slightly nutty and quite chocolaty," mine might have been a bit more chewy than she intended. It's possible that the summer humidity might have been a factory, but our house is fully air conditioned, and it's pretty dry in our house.
I must admit that I wasn't particularly disappointed that the meringues that came out of my oven were not particularly meringue-like. Chewy cookies are my very favorite kind, and these were wonderful. I kept sampling them until I finally put them in a zipper bag and froze them (although I soon found that they are even better straight from the freezer!)