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OK, I consider myself a reasonably good cook these days. I have the whites of 3 eggs left over and wanted to use them. I thought maybe meringue (sp?) drops to top a banana cream pie I've just made.
Well, a google search revealed this. It's quite lengthy but I couldn't tear myself away. I had a flashback to our crabby old home science teacher in high school.
That's great if you have a copper bowl, if not, just use the Kitchen Aide. Whipping them by hand is a nice right of passage, to say you've done it, but frankly I just don't have that much time to spare.
I had some left over egg whites last week so I made peppermint marshmallows from Smitten Kitchen.
Well, I did it. But not the scary way...I turned to all recipes.com as I should've done in the first place. Much simpler recipe. Didn't even need a copper bowl. However, the oven I use is just a small camp gas oven. It heats amazingly unevenly so whatever's in there has to be turned unless you like extreme charcoal on one side. I figure if you can make decent stuff in that, you can make anything.
The meringue never quite set properly and burnt a little on the bottom. I did use some of it, it was more like eating rather firm marshmallow. Not a complete failure and as DH said, the next one will be better.
I used an electric beater or I'd still be standing there whipping 'em into shape.
Thanks for the encouragement Caligula1 and Dogmama50!
RE: the article at that link: What a bunch of hot air and over complication for something I regularly do with a 1959 Sunbeam portable electric mixer and a Fire King bowl.
RE: the article at that link: What a bunch of hot air and over complication for something I regularly do with a 1959 Sunbeam portable electric mixer and a Fire King bowl.
Re the article at that link: What a bunch of hot air and over complication for something I regularly do with a hand held whisk and any old bowl available!
Hm. I just toss mine into the Kitchen Aid mixer, and check on it occasionally until they start to "meringue" ... or, if I only have a couple of egg whites, I use the handheld electric mixer. No fuss, no muss. Meringue in minutes.
I use my Kitchen Aid stand mixer too with the whisk attachment. I have previously used cream of tartar to get things started but I seldom do now. I don't find it necessary. What is essential is to have a clean bowl - so no fat from the egg yolk.
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