Kingly Foods

Let’s kick off the weekend with two desserts in two different posts. Starting off with meringues. Hard whipped egg whites and sugar in perfect harmony.

The blend:

• 2 egg whites
• ½ cup of sugar

Make sure your eggs are room temperature, or leave them out of the fridge for about 30 minutes. This will allow them to fluff more than refrigerated eggs. Crack the eggs and separate the white from the yolks in two separate bowls. We will use the yolks later in the second Valentine’s Weekend recipe.

In the bowl with the two egg whites, start stirring and pour in the sugar. Stir constantly for about 6-10 minutes (or longer, depending on the temperature of your eggs). The batter should be white and shiny and you should be able to turn the bowl upside down. But you don’t want it to have hard peaks. Hard peaks as in when you lift up your whisk the little tops that form stands solid.

Now pour the batter into cupcake tins and bake in the over for about 45 minutes at 300F. After about 30 minutes check in on them to make sure they haven’t burned.

The top of the meringue will be hard and crunchy while the inside is soft and spongy. You can tap the top gently with a fork or whatever tool you chose to use to see how the crust is doing while cooking.

Let them cool and serve :)

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