For dinner tonight, Adam and I used Mark Bittman’s How to Cook Everything Vegetarian for inspiration, and decided on pasta. Not having any store bought pasta on hand, I decided to go ahead and make fresh – really not so hard with the Kitchenaid attachment we’ve blogged about before. I used the Bittman recipe this time, and it calls for 2 whole eggs and 3 egg yolks… leaving me 3 egg whites. I then turned to the meringue section and found many recipes calling for 4 egg whites – so in the end I only wasted 1 yolk.
These turned out lovely – crisp on the outside and chewy inside, and the toasted sesame orange combo worked really well. Definitely something I’ll do again in similar circumstances.
Sweet Sesame Meringue:
- 4 egg whites
- 1 cup superfine or regular sugar (I used regular)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 teaspoons cornstarch
- pinch salt
- 1/2 cup toasted sesame seeds
- 2 teaspoons lemon zest (I used orange instead)
- Preheat oven to 300°F. Beat egg whites until foamy, and slowly add everything but the sesame seeds and zest. Continue to beat until stiff peaks form.
- Fold in the sesame seeds and lemon zest.
- Line a baking sheet with wax or parchment paper. Use a pastry bag (or be like me and use a ziplock bag with the corner cut off) and form small mounds of meringue. You can keep them close together as they won’t rise.
- Bake until hard and lightly browned – about 40 to 45 minutes. Let cool on a wire rack for 30 minutes before eating. They will keep in an airtight container for about 3 days.