Here’s what I learned while making meringues for the first time:
They are easy to make.
Whipping egg whites and sugar into meringue can make one feel like a real-life pastry chef and maybe narrate their mixing a la Top Chef: Just Desserts.
Meringues have to bake for three hours and sometimes your roommates get slightly perturbed that you are *always* hogging the oven (love you roomies!).
Meringues do not photograph well.
Like, at all.
Here is my best attempt:
The only redeeming quality of this photo is the cute little meringue-signature curly-Q at the top.
It’s a shame, because these meringues (I used the “meringue clouds” recipe from the Flour cookbook) are pretty perfect: light, dainty, crispy-crunchy.
They also have a fun little hollow, slightly chewy center. I want to take them to a tea party!
If you want to feel fancy, I highly suggest making meringues. They look and taste impressive (nobody has to know how easy they are to make) and are quite magical – how do yucky egg whites turn into something so crispy and delicious?
It’s magic, people…magic. Magical meringue mounds!