Meringue Puffs

I simply adore these. Add a drop of vanilla extract, or some mint extract, or a host of the other available flavors, for a lovely variety. Put in a drop or two of food coloring in different batches and you have a pleasing multi-pasteled, multi-tasting array of puffs. Delightful.

Sometimes I snip the tops off with some shears and drizzle caramel or chocolate sauce inside. Whipped cream is good too, the heavier the better...but then again I like my whipped cream thick enough to smother small rodents to death, so you may like it fluffier.

Also, when whipping egg whites, it is best to use a bowl that has never held oils, and a copper one at that.

Merangue Puffs

Ingredients

2 egg whites
3 tbsp brown sugar. Dark brown is best.
7 tbsp white sugar

To Cook:

• Preheat oven to 250°.
• Whip egg whites until white and creamy.
• Add 2 tbsp brown sugar and 4 tbsp white sugar and beat until peaks form.
• Add 1 tbsp brown and 3 tbsp white sugar. Whip until completely blended and it forms stiff peaks.
• Put wax paper on a baking sheet and dollop/squeeze out candies. There should be about 20.
• Bake for 40 minutes.