This blog is mostly going to be my little place to talk about the novel I am writing. Which is why I stole a quote from one of my favorite tv shows, as this novel I am writing, I plan to finish, and at times.. it feels like an impossible thing. Also this is to journal my move to the UK, and starting my own business as an Indie Yarn Dyer

Well that wasn’t so hard…

I realize I haven’t posted in a while.

I’ve been off my game, in depression, lacking my mojo.. whatever you want to call it. I’ll make no other excuse than that, and will promise to hopefully blog more often.

Today I made Chocolate Chip Meringues.

They are yummy

I’ve never made them before. A few weeks ago, Mother of Mine made some, and though they were good (don’t get me wrong, they were VERY good)… they were hollow. Which is not what we were expecting.

I decided then that I was going to attempt to make some Meringues myself and follow some tips I found on the web.

So when Mother of Mine made some Chocolate Bread Pudding the other day, which only needed the egg yolks.. I had 6 egg whites sitting in the fridge waiting to be used. So as to not let them go to waste, today I set out to do what I had decided on doing a while ago.

I used up every gram of sugar in the house (as most recipes call for only 2 egg whites, I used 6.. so I had to effectively triple whatever recipe I was using)

They were not hollow, but they didn’t rise very much. Next attempt, I will change the bake time/heat ratio and perhaps try the cream of tartar that I left out this time. But these are very good, and could easily be used to make yummy sandwich type cookies.

And not hollow. VERY yummy.

Now, I did not follow any one set of instructions…  The measurements I used are in parenthesis, but if you don’t want to make that many, use the first number.

Preheat oven to 175 F

2 egg whites (6) (Make sure they are room temperature)

1/2 cup sugar (1 1/2 cup)

1/4 teaspoon salt (3/4 tsp)

1 teaspoon vanilla (3 tsp)

1/2 cup chocolate chips (1 1/2 cups)

1/2 cup toasted nuts (walnuts or pecans) – optional

Beat egg whites until foamy. Add salt and vanilla. Beat gently until stiff peaks form. Carefully fold in chocolate chips. Pipe or scoop out onto parchment lined baking sheet. (I used a 1 Tablespoon measuring spoon as my scoop and gave each meringue 2 scoops because I wanted to make sure I’d get them ALL in the oven at the same time.)

Bake for 3 hours. DO NOT OPEN THE OVEN.

I’m serious, under no circumstances should you open that oven.

After the 3 hours are up, DO NOT OPEN THE OVEN. Simply turn off the oven and reset the timer for an hour.

They need to sit untouched in the oven after baking for at least an hour. But you can leave them longer if so desired. What I would do, is bake these right before you go to bed. Then you won’t be tempted to not let them sit that last hour.

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One response

  1. These sound soooo yummy-I have never made my own meringues-I will have to do so now…

    September 25, 2011 at 9:02 pm

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