Egg whites have long been my Waterloo.
However, after several years of facing them over and over and over again in Baking with Julia I am pleased to announce...
...that I still don't have the knack of it.
However, on occasion, I am able to get it right.
I think it's pretty amazing that with one egg white, a pinch of salt, a quarter cup of sugar and lots of whipping with the mixer, and long, slow bake a person is able to create fluffy little pillows of sugary goodness. I am pretty sure that the lack of humidity didn't hurt.
This was such an uneventful experience, that I just don't have anything to say about it.
If I was feeling more creative, I could have piped them into interesting shapes or used them as a base for some lovely dessert. A pinch of color or a dash of flavoring would have also been fun.
Regardless, we ate them straight up. And that's all I have to say about that.
This post participates in Tuesdays with Dorie. Virginia Willis speaks about meringue here.