Every now and then we tinker with ice cream recipes, which generally call for egg yolks. But what do you do with the whites? Obviously you whip them up and make meringues, because the other options - chocolate mousse and sponge cake - require the yolks and you only have the whites.
All you really need to add is sugar (a cup, give or take whatever you feel like), though cream of tarter helps stabilize the foam and vanilla adds flavor. Plastic is the perfect pastry bag material for meringue, because the former is hydrophobic while the latter hydrophilic... anyway, just snip off a corner of a ziplock bag and let your creativity do the rest.
Meringue can be baked in two ways: low and slow or hot and fast. Low and slow gives you a nice crunchy meringue, maybe just a little chewy in the center, if you like that. Hot and fast gives you a toasty outside, and fluffly, still-kind-of-raw insides. We kind of did something halfway between the two, ending up with sticky, chewy meringues. Still delicious.
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