Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great new gem from !

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What I decide tondo this new years is to bake some merengue! Here we go

-2 egg whites
-1 cup sugar
- And some orange zest (optional)

-In an electric mixer, whisk the egg white until light and fluffy.

-Gradually and slowly add in the sugar letting it mix, bit do not ppir all in once!

-Once completely mixed, it must stick. Try holding it under your head, if it doesn't fall then you did it.

-Add in the zest to the mixture. Mixed till smooth.

-Pour them onto a waxed paper lined oven tray and let them bake in preheat oven for 35 minutes at 125°C.

-Done!

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From Chris: I have seen many other chefs use cream of tartar (sometimes arrowroot powder, though it is much more expensive) to stabilize meringues - you only want to use a teaspoon since a little goes a long way!

Further: Meringues in and of themselves are -very- customizable. You can add lemon, or lime zest; you can add a tsp of vanilla or a scraped vanilla bean for a vanilla flavor; finely chopped chocolate to the orange; coconut, almond or even peppermint extract (as long as you are not allergic to nuts) and so on!

Lastly please note: You MUST avoid at all costs to spill/mix/add in egg yolk to the egg whites. If that happens you will have to start all over as the whites will NOT lift if any of the yolk is added in. It also helps to chill the bowl before whipping the whites, but that's an optional step.