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07-04-2012, 02:47 AM
Post: #1


4 egg whites
1 pinch salt
1/4 teaspoon cream of tartar
1 1/3 cups sugar
1/2 teaspoon grated lemon zest
Preheat the oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
In a large clean glass or metal bowl, whip the egg whites with salt and cream of tartar until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip to stiff peaks. Fold in the lemon zest. Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 35 minutes in the preheated oven, or until they peel off of the sheet without resistance. Cool on wire racks, then store in an airtight container at room temperature.
07-10-2012, 03:49 AM
Post: #2
RE: Merenges
merrenges can also be made without a egg...if u r not an eggitarian...alll u need is some more cream of tartar
07-10-2012, 03:57 AM
Post: #3
RE: Merenges
yaaa thats really true..remember whenever u dont want egg in cakes cream can do its job more btter and efficient
07-10-2012, 04:08 AM
Post: #4
RE: Merenges
ive seen this thing for the first time..i really think all we should do is make this thing and then think how it will look or taste

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