The other day I was making an Italian dinner for a little party and the desert was to be chocolate gelato, which required four egg yolks. Gelato is another treat but more difficult to make and not today's subject.
This method produces very unique shapes with lots of curls at the top. Here you can see them baking in the oven. I used parchment paper for most of the baking pans and it made it easy to lift them off when they were done.
I loved the different shapes. To me they look like little birds, especially this one. You can see them gathered on the serving plate waiting to be chosen at the top of the page.
The other trick to meringues is to bake them very slowly on a low oven temperature with the oven door propped open so all the moisture escapes as the dry out. These ones cooked for two hours and resulted in a crunchy bite that then melts in your mouth. They were delicious and a big hit with the gelato.
Good thing there's a festive season approaching so I can make them again. Yummy--and low fat too.