So what do I do with all my leftover egg whites from the mayo recipe among other things? I save them until I get to 6 and I make meringues – yum!
1. Preheat the oven to 200 degrees. Put egg whites, maple sugar, and cream of tartar into the heatproof bowl of an electric mixer set over a pan of simmering water.Whisk until mixture is warm and sugar has dissolved.
2. Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to high, beat until stiff, glossy peaks form, about 5 minutes. Beat in vanilla.
3. Line two baking sheets with parchment paper. Use a spoon to put bite size blobs of meringue on the cookie sheet, or you can use a pastry bag (I used a ziploc bag with a corner cut off. You should have enough for about fifty.
4. Put the cookie sheets both in the oven. Leave the oven door cracked by putting a wooden spoon between the door and the oven. Bake for two hours, checking meringues on both sheets after one and a half hours. They should be crispy. The meringues on the bottom rack will probably finish first.