Do you ever prepare a recipe that only calls for egg yolks? Then you’re left with a ton of egg whites and quite the predicament. Personally, I don’t enjoy egg white omelets, so using extra egg whites for that is out of the question.
Luckily, meringues are a simple mixture of egg whites and sugar. Once baked and cooled, they make the perfect foundation for any dessert topping. Nutella is a popular option…so is a variety of berries.
Strawberries are what we had on hand. Sprinkled with sugar, the berries release its juices to create a light syrup that is perfect for topping my homemade, rustic-style meringues.
- 2 cups white sugar
- 1 lb strawberries, tops removed and sliced
- 6 egg whites
- In a bowl, mix the strawberries with a 1/2 cup sugar. Cover with plastic wrap and refrigerate.
- Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper; set aside.
- In a stand mixer with the wire whisk attachment, beat the egg whites until frothy. Slowly add 1 1/2 cups sugar, and continue beating until stiff peaks form.
- Using two spoons, dollop the egg white batter onto the baking sheet (approximately 3 tablespoons per meringue). Make sure to leave 2 inches between each. Create a well by wetting the back of a spoon with water and pressing against each dollop in a sweeping and circular motion.
- Bake for 1 1/2 hours; then turn off the oven, and allow the meringues to sit in the oven for another 30 minutes to dry out.
- Transfer the meringues to a rack to cool.
- When ready, serve each meringue topped with the sweetened strawberries.