Proof Bakery's Meringues

Recipe courtesy Proof Bakery, 2011
Show: Unique Sweets Episode: L.A. Decadence

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5

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Total Reviews: 2

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  • on May 16, 2014

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    Can't wait to try with chopped pistachios and shaved chocolate!

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  • on November 17, 2013

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    These large size meringues were very good, but the recipe made 28 meringues instead of 8 to 10, although it would be easy to cut the recipe in half. I used a tablespoon to scoop the mixture and mounded each one up double or triple the size of my spoon to make a mound 3 inches in diameter. Instead of using fresh egg whites, I used "Just Whites" dried egg whites for a quantity of 8 egg whites. Instead of using dehydrated strawberries or other add-ins which I cannot eat because of a restricted diet, I added in 1 teaspoon of vanilla extract for flavor. In addition, the temperature control on my oven would not set as low as 160 degrees, so I baked the meringues at 170 degrees instead, and they came out fine after 3 hours of baking. I stored them in a metal tin as I have done with other merginues I've baked, and I know they would freeze well just like the smaller size meringues I've previously made.

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