Meringue

I never really thought about making my own meringue - I just settled for the stuff you can buy in stores (well, it's not something I've been eating a lot either). But when my muse mentioned this would be an obvious way to use the three left over egg whites we had I learned that the result was quite interesting.

Ingredients:
- 3 egg whites
- 150 g (1/3 lb) sugar

The egg whites were whipped stiff (i.e. not going anywhere when turning the bowl upside down), then the sugar was added and the mixture was whipped for an additional 3 minutes. The mixture was placed as small circles on a baking sheet and put in the oven at 150 C (300 F). The recipe we read recommended baking them till dry and golden, approximately 20 minutes, but we thought they started looking golden somewhat faster (maybe just 10-12 minutes) and pulled them from the oven for fear of burning them. The result was very interesting - they were probably not baked as thoroughly as is normally intended, but I actually liked them better this way: crisp on the edge, but somewhat gooey-soft too.