Meringue Sugar is the perfect solution to those egg whites left over from your last ice cream making.
Do not take the trouble of making yet another dessert just to avoid throwing away the egg whites. Make this Meringue Sugar instead, for you will only need 10 minutes of your time and some regular white sugar to create from scratch an amazing ingredient for your kitchen. Because this is what Meringue Sugar is about, a very versatile ingredient which also stores quite well.
But what exactly is Meringue Sugar and what can you do with it? Meringue Sugar is made by whipping meringue and sugar out of fresh egg whites, baking it until perfectly crisp and then pulverising it in a food processor. Yes, it is that simple. You store it in an airtight container, at room temperature and you have a finely textured sugar with the delicate taste of meringue.
How to use it:
So far I have used it to make whipped cream, by adding it to the cream instead of sugar and it gave it its lovely taste. Then I added a teaspoon in the milk to be frothed for my latte, and it was scrumptious. I also once made an ice cream with the Meringue Sugar and it was a huge success. I have used it in frostings, cakes and biscuits, but there will be some adjustments to be made, as it tends to dry things a little bit.
That said, it is a subject in full development, and there is a full guide on the way, as to where to use it and how. I can only suggest that you start making this Meringue Sugar now, as you can easily accumulate one batch over another in a container and use it to your liking.
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Meringue Sugar recipe
The fascinating thing with about recipe is that it is easy to adjust to the amount of leftover egg whites you have. The ratio is 2:1 sugar to egg whites, in weight.
The ideal quantity to spread on a baking sheet is a batch of 100 gr egg whites + 200 gr sugar. If you put more than that it creates a thick layer of meringue, one which takes much longer to bake.
Fresh egg whites can be kept in the refrigerator for up to 10 days, so if you have more egg whites than sheet pans, you can still make another batch on another day.
Batch for one baking sheet
- 100 gr/ 3.5 ounces egg whites
you will need
- 200 gr/ 3.5 ounces white granulated sugar.
Step 1 – Whip the Meringue
Preheat the oven to 120ºC/100ºC Fan (210ºF /250ºF Fan).
Put the egg whites in a metal, grease-free bowl – the bowl of the electric mixer- and whisk till lightly foamed. Add the cream of tartar and salt and whisk in low speed to dissolve.
Continue whisking for 2 minutes and gradually increase the speed to medium-high. When the meringue fluffs up, start adding the sugar, a tablespoon at a time. Continue to beat until the meringue is thick and glossy.
Step 2 – Shape and bake the Meringue
Put a small amount of meringue on the corners and center of the baking sheet; these will act as glue for the parchment paper. Line a piece of parchment paper on the pan and straighten its surface with the palms of your hands.
Using an offset spatula, spread the meringue in a single, even layer, as thin as possible.
Put in the middle rack of the oven, if you use one baking sheet. If you use two baking sheets, put them in the 2/3 upper and lower positions of the oven.
Bake for 2 and 1/2 hours. The meringues are ready when they are dry to the touch and sound hollow when gently tapped underneath. You can test if they are ready by lifting the large one from the parchment paper; it should be lifted without feeling sticky. You can test for donees by breaking one in half: it should break with a crack, indicating crispness.
It is important that the meringues are crispy, as anywhere near soft indicates that there is humidity left in the meringue, which will make pulverising impossible.
Turn off the oven, propping the door open with a spoon. Leave them inside to cool for a few hours, at least 4-5.
Step 3 – Pulverise
When the meringue discs are completely cool, break into pieces.
Again, if you notice any trace of humidity, making the meringue soft instead of crispy, put it back in the oven till perfectly done and let them thoroughly cool before proceeding.
Pulverise in a food processor, in batches, till perfectly fine.
In an airtight container, ideally for up to 10 days, but it may last much longer than that, up to two months, if it is well made, perfectly sealed and protected from humidity.