After developing a meringue addiction while in Ixtapa, I decided to try my hand at making meringues at home. For this first try, I followed a simple recipe from the Azorean cookbook that involved whipping 3 eggs with 1 cup granulated sugar (here, vanilla-infused sugar) until stiff (about 9 mins on the hand mixer), then dropping them by the tablespoonful onto parchment-lined cookie sheets. Bake at 325 until lightly browned, then let cool (presumably on the stove top, not in the oven). Despite their crackled appearance, these meringues are tasty with a nice mouthfeel. The next time, I will try Ina Garten’s recipe, which was more involved (for example, she advised keeping the baked meringues in a low temp oven for 4 hours) and also included cream of tartar. (Nov. 2014)
Cooking Adventures 