Comments on: Meringue Cookies http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/ Experiences, experiments, and edible things from Mike's kitchen Wed, 08 Feb 2012 02:27:03 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mike http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-647 mike Thu, 14 Feb 2008 04:20:35 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-647 Pam -- I know, I'm delighted about the freezing egg whites thing as well, because there is plenty more ice cream in the queue. ;-) The tough thing will be finding an equal amount of recipes to keep the egg whites in circulation... Shalimar -- thanks! :-) Tossing perfectly good food drives me nuts, too. Just like when you don't finish a bunch of herbs in time... What other treats have you done using egg whites? And PBeach is a bit of a drive, but I suppose most parts of Florida are. I'm all for food blogger potlucks--best part, all attendees are able to cook! lol Lydia -- it is a pretty good amount, but taste wise, I wouldn't say its quite over the top (health-wise might be another story...). I would imagine you could tweak the proportions to reduce the sugar, up the cream of tartar, and probably whip the eggs a bit longer, but I'm not really quite sure how it would fare (e.g. I'd worry that they might deflate a bit more during cooking). Hard to say without experimenting, but you've piqued my curiosity.... Helene -- thanks! :-) steamy -- thanks! Pam — I know, I’m delighted about the freezing egg whites thing as well, because there is plenty more ice cream in the queue. ;-) The tough thing will be finding an equal amount of recipes to keep the egg whites in circulation…

Shalimar — thanks! :-) Tossing perfectly good food drives me nuts, too. Just like when you don’t finish a bunch of herbs in time… What other treats have you done using egg whites? And PBeach is a bit of a drive, but I suppose most parts of Florida are. I’m all for food blogger potlucks–best part, all attendees are able to cook! lol

Lydia — it is a pretty good amount, but taste wise, I wouldn’t say its quite over the top (health-wise might be another story…). I would imagine you could tweak the proportions to reduce the sugar, up the cream of tartar, and probably whip the eggs a bit longer, but I’m not really quite sure how it would fare (e.g. I’d worry that they might deflate a bit more during cooking). Hard to say without experimenting, but you’ve piqued my curiosity….

Helene — thanks! :-)

steamy — thanks!

]]> By: steamy kitchen http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-644 steamy kitchen Wed, 13 Feb 2008 14:35:46 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-644 cute cookies! perfect for v-day. cute cookies! perfect for v-day.

]]> By: Helene http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-613 Helene Mon, 11 Feb 2008 01:28:28 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-613 They look really good and I love the picture. They look really good and I love the picture.

]]> By: Lydia http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-612 Lydia Sun, 10 Feb 2008 19:25:21 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-612 I love the idea of meringue cookies, but it still seems like a wallop of sugar. I wonder, is there anything else that can take its place and still give stability to the egg whites? I love the idea of meringue cookies, but it still seems like a wallop of sugar. I wonder, is there anything else that can take its place and still give stability to the egg whites?

]]> By: shalimar http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-609 shalimar Sun, 10 Feb 2008 03:22:56 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-609 I hate throwing egg whites I myself always end up making meringue or other treats that use egg whites. I love the sizes you made that can be easily popped into your mouth, I also wonder if you are nearer my zip code (PBeach) so I can knock on yr door and taste them ;-) I hate throwing egg whites I myself always end up making meringue or other treats that use egg whites. I love the sizes you made that can be easily popped into your mouth,
I also wonder if you are nearer my zip code (PBeach) so I can knock on yr door and taste them ;-)

]]> By: Pam http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-608 Pam Sun, 10 Feb 2008 02:25:34 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-608 Mike, I have been avoiding some of the ice cream recipes because I didn't want to waste the egg whites. This is perfect. And it's great to know that they can be frozen! Mike, I have been avoiding some of the ice cream recipes because I didn’t want to waste the egg whites. This is perfect. And it’s great to know that they can be frozen!

]]> By: mike http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-606 mike Sat, 09 Feb 2008 17:51:22 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-606 Bellini -- agreed! My wife is already asking me when I'll make more...and her friends are doing the same. And to think, I just viewed them as a nice way of dressing up leftovers... Joe -- I never knew that! That will definitely make managing them a lot easier. Susan -- thanks! That means a lot...slowly learning, but definitely trying :-) Mansi -- thanks! :-) Laurie -- haha, if I put my efforts anywhere in the week, its dessert, easily the most important part of any meal. ;-) I wish I'd known about freezing egg whites. I'll need to grab some extra jars and get a good system going because that sounds like the perfect way to store them. Toni -- welcome! I hope you keep visiting--I'll try to make a dessert convert out of you yet. ;-) Nora -- thanks! And agreed--you eat one, say eh, that was nothing, I'll have another. And again. And again... Angle food cake sounds tempting as well (it was actually the other candidate for the egg whites). Its almost as if these faux-healthy desserts are more dangerous than the obviously, super-rich ones--those make it easier to stop. Now macaroons--I completely forgot about those! That sounds like a good plan for the next batch of egg whites...! foodie -- funny how that worked out! Definitely a fun and tasty treat to have handy Bellini — agreed! My wife is already asking me when I’ll make more…and her friends are doing the same. And to think, I just viewed them as a nice way of dressing up leftovers…

Joe — I never knew that! That will definitely make managing them a lot easier.

Susan — thanks! That means a lot…slowly learning, but definitely trying :-)

Mansi — thanks! :-)

Laurie — haha, if I put my efforts anywhere in the week, its dessert, easily the most important part of any meal. ;-) I wish I’d known about freezing egg whites. I’ll need to grab some extra jars and get a good system going because that sounds like the perfect way to store them.

Toni — welcome! I hope you keep visiting–I’ll try to make a dessert convert out of you yet. ;-)

Nora — thanks! And agreed–you eat one, say eh, that was nothing, I’ll have another. And again. And again… Angle food cake sounds tempting as well (it was actually the other candidate for the egg whites). Its almost as if these faux-healthy desserts are more dangerous than the obviously, super-rich ones–those make it easier to stop. Now macaroons–I completely forgot about those! That sounds like a good plan for the next batch of egg whites…!

foodie — funny how that worked out! Definitely a fun and tasty treat to have handy

]]> By: foodie froggy http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-596 foodie froggy Fri, 08 Feb 2008 22:02:41 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-596 Too funny...I have just made meringue cookies too. I love them ! Too funny…I have just made meringue cookies too. I love them !

]]> By: Nora http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-594 Nora Fri, 08 Feb 2008 20:47:57 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-594 Hi Mike, It would be hard to stop at one! I like how you sprinkled pecans on top. When I had so many leftover egg whites last month, I made angel food cake. Similar to what you said about the meringue cookies, it feels as though it's good for you (just ignore the sugar content..hee hee). What I really want to make someday when I gather the courage is make macarons (*shiver*) Have a nice weekend ahead. Nora Hi Mike,
It would be hard to stop at one! I like how you sprinkled pecans on top. When I had so many leftover egg whites last month, I made angel food cake. Similar to what you said about the meringue cookies, it feels as though it’s good for you (just ignore the sugar content..hee hee). What I really want to make someday when I gather the courage is make macarons (*shiver*)

Have a nice weekend ahead.

Nora

]]> By: Toni http://mikes-table.themulligans.org/2008/02/08/meringue-cookies/comment-page-1/#comment-593 Toni Fri, 08 Feb 2008 20:01:04 +0000 http://agent0068.dyndns.org/~mike/food/2008/02/08/meringue-cookies/#comment-593 First time visiting your site, and I've fallen into a cloud! I'm not a major dessert fan (I'm hopefully full by the time I finish the meal), but these are exactly my kind of dessert. You're right -- healthier. I have no problem throwing away the yolks, believe it or not. But the whites? Oooooooooooooh! Sinful! Thanks for the tip on bringing the whites up to room temperature. I wouldn't have known that part. First time visiting your site, and I’ve fallen into a cloud! I’m not a major dessert fan (I’m hopefully full by the time I finish the meal), but these are exactly my kind of dessert. You’re right — healthier. I have no problem throwing away the yolks, believe it or not. But the whites? Oooooooooooooh! Sinful!

Thanks for the tip on bringing the whites up to room temperature. I wouldn’t have known that part.

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