Passover is in full swing, and while we don’t believe in ever having to drum up an excuse for dessert, blaming a sinful overindulgence on a sacred tradition makes us feel so much better.
There is a lot to love about meringues. Not only are the delicate and delicious, they also require very few ingredients. Amen!
We will give you a few tips before you embark on these little treats. We suggest very fine, very white sugar. Forget the all natural for now. It will break your heart. And your meringues. Also, patience is a virtue. It’s even mentioned in the Bible. I’m pretty sure. Anyway, be forewarned – meringues need to stay in a closed oven for several hours, so consider making these in the evening and leaving them alone overnight.
Ok – so here is a recipe we love. This recipe is adapted from a favorite blog – Gluten Is My B*&^ .
- 2 egg whites
- 2/3 cup super fine sugar
- 1 teaspoon vanilla
- Pinch of salt
- Preheat oven to 350 degrees
- Cover a cookie sheet with foil and set aside
- Whip egg whites, by hand, until foamy
- Slowly add sugar and beat until stiff peaks form
- Add vanilla and salt
- Using a small spoon, drop mixture onto the foil covered cookie sheet
- Place in oven, close the door, and turn the oven off (yes, it’s true)
- Allow to sit in oven without opening the door for at least six hours or overnight
- Pray for success