It’s time for something sweet! What’s great about these meringues is that you can make a ton of them, put them in an airtight container, and freeze them for months. Whenever you need a last-minute dessert, just pull the meringues out of the freezer and top them with your favourite fruit or chocolate topping or whipped cream or…
I happen to know that my mum is gagging just looking at this picture of the egg white dripping into the bowl. The woman is as practical and tough as anything, but if an egg breaks on the floor, don’t even think about asking her to clean it up. Sorry, Mum – I sold you out.
Preheat the oven to 225 degrees F. Cut two pieces of parchment paper to fit two baking sheets. On each piece of parchment paper, trace six 4- to 5-inch circles with a pencil.
Flip the parchment paper over (I prefer not to have pencil lead seep into my food) and place on the baking sheets. Scoop even portions of the egg white mixture onto the 12 circles. Use the back of a spoon to spread the egg whites to the edge of each circle. If you want to be really fancy, you can use a piping bag – like the ones you’d use to decorate a cake.
Put the baking sheets in the oven. Bake for 1 1/2 hours, then turn off the oven and leave the meringues in the oven for an additional 30 minutes.
Gently peel the meringues off of the parchment. Cool completely and put the meringues in an airtight container. Freeze six meringues and set the other six aside for the dessert.
Makes 6 meringues for dessert and 6 meringues to freeze.