what’s easier than meringue?

baked meringuesLast week we went to the bulk store to buy some seeds and coconut to make more granola. (More on that another time.) Because once I’m there I always remember a few other things we need, we walked up and down all the aisles picking up some essentials: couscous, nuts, chocolate covered sponge toffee. We came across some seasonal sprinkles: ghosts, pumpkins, skulls, black and orange mixed sprinkle sticks… you get the idea. Of course a couple baggies-full made it into our cart.

As we drove home chewing our dried mango, I wondered if I had a enough soft butter on the counter to make a quick batch of cookies.  How else could we use these little dessert toppers?

And then I thought of it: meringue!

egg white, sugar, 10 minutes in the oven… done!

So I beat the egg white and had help spooning in the sugar a little at a time. Mounded on the paper, the sprinkles came out. Again I had help, and then into the oven.


meringue mounds with 'bones'

Easy, gooey, delicious and fast.

Like I said, what’s easier than meringue?

meringues with sprinkles

If you want to bake these (or similar):

beat 1 egg white until frothy. add 1/3 cup sugar a little at a time.

mound spoonfuls onto a parchment-lined baking sheet.

bake at 350 for 8-12 minutes, depending on how big you make your mounds. (I made 10 mounds and baked for about 9 minutes so they were gooey inside. bake longer and they will be drier and crispier – as you like it.)

they will puff up once cooked, and deflate as they cool.

make sure they are completely cool before trying to remove them from the pan – or they will not lift off and you will be frustrated as they crumble and stick simultaneously.



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