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Gourmandize
Meringues 5/8

Meringues

The ratio for meringues is 1-1-1, or1 part egg whites, 1 part icing sugar and 1 part white sugar.  

All you need to do is weigh however many egg whites you plan on using, then use the same weight for the icing sugar and the normal sugar.

Start by whipping the egg whites. When they get nice and frothy, slowly add the white sugar and keep whipping. When the mixture is shiny and firm, fold the icing sugar in using a spatula. 

Place the mixture into a piping bag and then pipe out the meringues onto a baking sheet lined with wax paper. 

Bake for 2 hours at 185 degrees Fahrenheit.


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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!