As you can see, there is clearly nothing meringue-y or drop-y about...well whatever this is. Instead of light fluffy puffy little clouds with a tiny crisp shell, you get something very different. I can tell you straight away what went wrong. One egg white had a little bit of yolk in it. That's it, that's all it takes, a little (tiny) bit of fat in the swirl of white and your egg whites won't whip. I had four egg whites sitting in the fridge, sloshing around a bit for my attention every time I opened the fridge. I decided to use them for this recipe, because frankly I didn't want an egg white omelette. What do you do with all your leftover whites? Next time I'm making a frosting, of the swiss buttercream style. Now that is a good use of whites, do you think?
Baking notes:
-I could tell my whites were not going to whip, but I already had everything ready to go, so I powered on and prayed for a miracle. Unfortunately it didn't happen, but I'm not that disappointed.
-I followed the recipe exactly, but because the whites didn't whip I just poured it into a pan and places it in the oven.
-I baked the meringue for 35 minutes at 300 F. When I took it would I could tell it was complete garbage, so I decided to make something crispy and crunchy. I put the "cookie" back in the oven at 150 F for 1 1/2 hours. By then it really was crunchy. We ate part of it broken up and then threw it out.
You can find the recipe for Hazelnut Meringue Drops on the epicurious website.
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