"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
No, I don’t have an Aunt Ida. This recipe is from Desserts and Sweet Snacks by Viana La Place.
When making ice cream, especially ice cream with egg yolk custard, I generate a lot of egg whites. Not wanting to waste, I freeze the egg whites until I decide what to do with them.
However, for a classic fallback, there’s nothing like a giant batch of meringues. I tend to triple, or sometimes quadruple, this recipe, but be warned that you’ll be baking for hours, even in a large oven.
I use a pastry bag without a metal tip (it gets blocked by the chocolate chips, etc…), it speeds the process considerably.
3 egg whites
1 tablespoon white vinegar
1/4 teaspoon salt
1 cup sugar
1 teaspoon sugar
About 1 1/2 cups mix-ins (you can use rice crispies, raisins, dried cranberries, etc.). I used:
~1/2 cup toasted sliced almonds
~1/3 cup toasted coconut
~2/3 cup white or dark chocolate chips
Preheat the oven to 250°F.
Beat the egg whites with the vinegar and salt, starting at a low speed to build up a stable foam and then moving to a higher speed, until stiff but not dry. Very gradually add the sugar and continue to beat until meringue forms stiff peaks. Gently fold in the vanilla and other mix-ins.
Line 3 or 4 baking sheets with parchment paper or aluminum foil. Drop the mixture by teaspoonfuls OR squeeze them out using a pastry bag about 1 inch apart on the prepared cookie sheets. Place in the oven and bake until firm, about 45-55 minutes. The meringues should be lightly golden, make sure they are quite well done before taking them out of the oven.
Let cookies cool on cookie sheet. Store in a tin or airtight glass jar. If storing in a plastic container, leave the container slightly open so the cookies don’t get soggy.