Meringue Bites

I was all geared up to bake tonight. I even had my recipe picked out and everything. But you know, its 8:00pm, I just got the girls in bed, and Im just plain tired! But here's a teaser to keep you coming back- it was a cake that included lemon, olive oil and plain yogurt. Intrigued? Stop by later, Im bound to get to it eventually as I need to use up this yogurt sitting in my fridge. Tommorrow maybe?
But until then, I will share with you a recipe that I tried about 2 months ago. Occasionally I make a recipe that uses egg yolks, leaving me with leftover whites. What to do with them? Sadly, after saving them in the fridge for several days with high anticipation of using them in some wonderful way, I usually end up throwing them away. What a waste! I know! But look, I used them this time!
Hard Meringue is little more than egg whites and sugar. How can I not make them with such a simple ingredient list? I know, its a little intimidating- that's why it took me so long to attempt them myself. And then thinking about piping them made it even more daunting. But it ended up being a surprisingly simple task. And super cute and impressive-looking, right?
I must say that at my first taste of them, I was really unimpressed. And the hub-ster flat out didnt like them. But not wanting to waste them, I continued to eat them, because although not my favorite, there was something about their airy, crunchy, chewy unusual texture that kept me coming back from more. And before I knew it, I was actually enjoying them! Their chocolate-dipped bottoms added a nice flavor and look too.

For some helpful tips on making meringue, check out this site:

http://www.funandfoodcafe.com/2008/08/recipe-meringue-baking-perfect-tips.html

Meringue Bites

3 egg whites

3/4 c. sugar

1/2 tsp. vanilla (or other flavoring- almond, rum, peppermint, etc.)

pinch of cream of tartar

*Start with very clean and very dry mixing bowl and beaters.

*Bring your egg whites to room temp. (if you need to seperate your eggs, do that while they are still cold, then let the whites sit for about 1/2 hr to warm up)

*Place egg whites in the mixer bowl and slowly bring your speed up to high and beat until soft peaks form.

*Turn down the speed a little, but NOT off and add the cream of tartar and gradually add the sugar. Give it a second and then add the vanilla.

*Return to high speed and beat until stiff peaks form (the meringue should hold its shape when you pull the beaters out)

*Pipe the meringue onto baking sheets (or just plop them using spoons- looks cute and rustic too)

*Bake at 200 degrees, on parchment paper or aluminum foil, for about 1 hr (or until they dry out) you can test them by poking a toothpick into the side of one of them. Turn off the oven, but leave them in for about an hour more to insure they are dried out.

*Serve them as is, or dress them up a bit by dipping them in chocolate. Or really make them fancy and dip them in coconut, nuts or sprinkles after dipping them in the chocolate.

In a Nutshell: Im glad I made them since Ive always wanted to try, and realize that I can in fact do it. Since they werent our favorite I may not be too quick to make them again, unless I make them for some one who does like them, or a party, although they did grow on me. They are good in other desserts- e.g. shaping them into a "cup" and filling with lemon curd. But give them a try, even if for nothing more than practicing a technique and using up whites. You may discover that eventually you like them too.