(from The Intolerant Gourmet)
I love meringues and as they have
gluten or lactose they are a perfect snack for me. I don't like them
gooey or overly sweet and am uninterested in the fancy colored ones
that have recently cropped up in the fancy pastry shops and French
restaurants. I hope that you will find these that I recently developed
as addictive as I do. These are the meringues that I used lightly
crushed to coat chunks of ripe but firm banana as a seduction.
4 large egg whites (½ cup)
the oven to 150º F with
two racks inside. Cover each of two cookie sheets with a layer of
parchment paper. Have ready a pastry bag with a half-inch diameter
nozzle and set aside.
Place egg whites in mixer and start slowly to beat. Beat until frothy.
Pour in sugar and continue to beat. Increase speed to fullest. Beat
until egg whites are very stiff.
Now move quickly or the mixture will not stay ideally firm: Spoon the
stiff egg whites into the pastry bag. Squeeze out two-inch long strips
of meringue on the baking sheets so that they do not touch. Place both
baking sheets in the oven and cook for 1½ hours.
Turn off the oven and leave meringues undisturbed for about another
hour. They should be crisp and dry without being colored. Remove baking
sheets from oven and slide the meringues still on their paper off onto
a flat surface. Allow the meringues to cool to room temperature. Slide
a metal spatula or thin ham slicer under the meringues to remove them
from the paper.
Eat or store meringues in an airtight box.
Makes about 54 meringues.
Note: Three sheets can also be done at one time. The formula is one
part by volume of egg whites to a half part sugar.