Okay, my lovely(ies?), I know it's been a long time.
We're overhauling. SADAST is becoming "Adventures in Unemployment", potentially, and what we are doing is making lovely, lovely, lovely food.
Last night it occurred to me that I have not yet made the meringues I promised for Rainbow Seder. So... meringues.
That is my kitchen. Those are my separated egg whites.
Do you know how to separate an egg? It is very easy.
Separating Egg Whites
Take your egg in your dominant hand, firmly but gently. Tap it against the side of your bowl until it cracks enough that you will be able to force your thumb in to open the egg. Hold your non-dominant hand over the bowl, and insert your thumb into the cracks. Squeeze a little bit, as to help the shell crumble, and drop the egg guts into the top center of your palm, with your fingers slightly separated; this will help the white to slide off the yolk.
If it is having trouble, you can cup your hand and shake it a little bit.
The recipe I followed was from The Joy of Baking. It is as follows:
Vanilla Meringue Cookies*
3 Egg Whites
3/4 C. of Sugar, superfine or caster.*
1/4 tsp Cream of Tartar*
1/4 tsp vanilla extract
Preheat your oven to 200 degrees Farenheit.
When making meringues, it is important to have your egg white to sugar ratio exactly correct, as egg whites are very temperamental and do not want to be whipped into submission. Unfortunately for the egg whites, you CAN cook and you WILL show them who is boss. This recipe can not only be used for meringue cookies, but for pie topping as well. It is ALWAYS 1/4 C. of sugar per egg white. Always.
Your egg whites should be room temperature, but eggs are easiest to separate when they are cold. If you are an inexperienced cook, separate your eggs when cold, then cover your whites and let them sit. Cover your yolks to use in another recipe*, if you're using them same day, no need to refrigerate.
With your electric mixer, best with a whisk attachment, (or regular whisk, if you are crazy old-school), beat the whites on high until they are foamy. Not bubbly, not until half the whites are foamy, until ALL of it is foamy. It should not yet be holding a peak of any kind. Add the cream of tartar, and continue beating until the whites are holding a soft peak.
(Did you remember to preheat your oven? No? Do it now.)
To test for peaks, simply take the front of your wooden spoon (yes, you should be using one), and do quick dips around the bowl. The whites should come up like little mountains and settle back down a little bit, but not hold too much shape.
Add the sugar a little at a time. Don't worry when your whites are no longer holding peak, this is normal. The glossiness? Also normal. You're doing fine. You'll be beating for a while. You can use your wooden spoon to fold and tuck the whites into the beater, this will help them to be even. When the whites are holding a stiff peak (do your spoon test again, the mountains will hold their shape), beat in the vanilla.
Your meringue is ready to go in the oven when you can rub it between your fingers and there is no grit. This means the sugar is fully blended.
Oven time!
Grab a metal baking sheet and a roll of parchment paper. Tear off a piece of parchment large enough to cover the whole tray. Place small dollops of meringue at each corner of the baking sheet, press the parchment down so it will not slide.
Grab two spoons (I like using soup spoons), or a pastry bag with a 1/2 inch nozzle. Fill the pastry bag, and lay out your meringues in swirls, as if you are putting whipped cream on a sundae. If you are using spoons, sweep one spoon into the meringue, fill it but don't make it a tower, and use the back of the other spoon to put it on the baking sheet. Make sure your meringues are not touching; they don't grow during baking, but they do stick together!
Place the baking sheet in the oven, and set your timer for 2 hours. In order to avoid cracking the shell, DO NOT open the oven for at least an hour. Use your oven light, you have one. If your meringues look like they are separating, turn your oven down to 175. Do the same if they look as if they are starting to brown.
When your timer dings, open the oven door just a crack. If you have a sneaky oven like me, and your door won't stay cracked, place your wooden spoon (cleaned) into the crack and this will hold it open. Let them dry in there for at least 4 hours, preferably overnight.
Mmmmmeringues!!!!
*You can put your sugar into a food processor and leave it on for two minutes to turn regular sugar into superfine.
*You can substitute lemon juice for cream of tartar, if you don't have any. I do it all the time, though the ratio does tend to be a little different, so I don't recommend doing so until you are at least an intermediate cook.
*Recipes for egg yolks include egg breads, and custards! They are the easiest and most delicious. Stay tuned to me for a great creme brulee recipe... potentially. It's in the oven as I'm writing this.
*Want to make different meringues? Fold unsweetened cocoa powder into your meringue, to taste. Add almond extract. Add lemon juice. The trick is always to remember to not add too much, and you will be juuuuust fine. Believe in yourself!
