meringues

from pecanbread

MERINGUES
by Heather

4 egg whites
dash of salt
1/2 cup honey
parchment paper

Make sure your bowl and whipping attachment are dry as one drop of water will ruin your meringues.
Let the eggs sit out on counter until room temperature.
Separate eggs by putting the whites in a bowl and either throwing away the yolk or saving it for a custard.
Whip up the egg whites until they are white and stick to the spoon.
Slowly drizzle the honey in and add a dash of salt.
Spoon small dollops onto parchment paper that has been fitted to a cookie sheet. Only use parchment paper, as all others will cause meringues to stick.
Turn oven on to 150.
If your oven does not go that low, turn it to the lowest setting. You can turn your oven off for an hour, then back on for 5 minutes and then back off again for another hour to maintain a very low temp. and do this until cookies are done.

Cookies should be dried out, not baked and this process goes for maybe 2-3 hours.
If the meringues start to turn brown on the edges, your oven is too hot and you should turn off the heat and crack the oven door open.

Your cookies should turn out the color of honey, but a lighter shade, in an all over even color.
You need to monitor this by taking peeks in at them every half hour.
Meringues can be tempermental.