Merengue

Growing up we often shopped in the little bodegas, or Spanish markets for special ingredients my mom would need to make the Puerto Rican dishes she'd serve. My sisters and I would always grab a bag... or two... or maybe three of merengue. Little clouds of delicious sugary whipped egg whites. How can something soo simple taste so good.

There are many different ways to make these heavenly pillows, with or without cream of tartar, powdered or granulated sugar, using a syrup or not, but I have found all the recipes I've tried produce mostly the same results.

Give them a try. Serve them plain, drizzled with chocolate, toasted coconut sprinkled on top, or sandwich them together.. yum!

Whisk


Whisk some more... until soft peaks form, gradually adding sugar


Once stiff peaks form


Spoon onto sheet and bake

Merengue:

4 egg whites

pinch of salt

1/4 tspn. cream of tartar

1 1/3 cup sugar

Preheat oven to 275 degrees. Line a baking sheet with parchment paper. Whip the egg whites with salt and cream of tartar until they hold soft peaks. Gradually add the sugar while whipping until stiff peaks form. Spoon by teaspoonfuls onto sheet and bake until merengue easily peel off, about 25 minutes.

The way I am used to making these is with a bit lower heat and much longer cooking time, but you may use the method above.