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Meringues are a good way to use up leftover egg whites. The following recipe comes from the book Nourishing Traditions.
Ingredients
- 6 egg whites
- pinch of sea salt
- 3 tablespoons arrowroot
- ÂĽ cup maple syrup
- 1 tablespoon vanilla extract
Instructions
Be sure to use a very clean bowl to beat your egg whites.
- Line a cookie sheet with buttered parchment paper.
- Beat egg whites with salt until they form stiff peaks.
- Beat in arrowroot.
- Slowly add maple syrup and vanilla, beating constantly.
- Place six blobs of egg white mixture on parchment paper and form a little hollow in each one.
- Cook overnight in a warm oven, about 150 degrees.
- Let cool before removing parchment paper.
- Store meringues in an airtight container until ready to use.
Note from Recipe Moderator
We recommend eggs from pastured-raised hens. Ideally, any supplemental feed would be organic and not include soy or corn.
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I’ve wanted to try these, but my oven’s lowest temperature is 175. How can I modify the baking time?
I have not made the recipe myself. I would look at other recipes online to see what they recommend. Perhaps consider baking at 175° for a 2 or 3 hours, and then turning the oven off and letting them sit without opening the door for another couple? Again, I would look to see what other recipe authors recommend for bake time.
Yep, approx 2 hours of baked at 175, then left to sit in the oven as it cools down.
Word of warning: if you live in a humid climate, the meringues will feel sticky to the touch but will become perfectly dry when stored in the fridge.
I make meringues with the egg whites after I make egg custard with the yolks!
I wonder if a food dehydrator would do the trick. Mine usually sits around 160 degrees.
I recently made a large batch of meringues and used my dehydrator because of lack of oven space. It seemed to take a bit longer in the dehydrator than the oven, but not by much (I bake them in the oven at 175F for approximately 2 hours, then let them sit in the oven as it cools).