🖨️ Print post
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
- ¼ 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.
🖨️ Print post
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).
How long approximately do you let them sit in the oven after you turn it off?
Is the arrow root powder necessary?
I also would like to leave out the arrow root powder. How would this turn out?