How is something so simple, so delicious? No thanks to a cake recipe gone wrong, I had an excess of egg whites sitting in my fridge. After scouring Pinterest for fun and funky ideas, I decided to just keep it simple. I love the crunch. The chewiness, and the sweetness in Meringues. And they’re so … so easy. If you can whip egg whites, either by hand, by hand mixer or by some stand mixer, you can make Meringues.
I have some handy dandy Red Raspberry Fruit Paste made by CK Products. I honestly don’t remember why I bought it, I buy a lot of weird stuff. But, this time it came in useful. It’s just condensed raspberry goodness that you can add to frostings, cake mixes, etc. I understand that not everyone has drawers and shelves filled with odd ingredients, so you can substitute raspberry jam.
Meringues are so versatile. If you aren’t a raspberry fan, you can substitute for another flavour. I’d love to try coffee flavoured next time. You can also pipe them into any shape you like. I also made some meringue bowls with the extra batter, that I’d like to make a white chocolate custard to fill them with and top with some fresh raspberries & whipped cream. I left them the natural colour of the raspberries, but I think next time, I’ll add a few drops of food colouring to make them more vibrant.
These meringues are bite size, about 1 1/2″ in diameter. The perfect size for kid mouthes, and for me to eat a few guilt-free.
Since summer is just about here, and if the rain will ever stop, I can start making my homemade ice cream and will have even more egg whites hanging around. I sense either a lot of boring egg white omelettes in my future to balance out the ice cream … or more meringues
Recipe inspired by Bakerella.