{"id":696,"date":"2009-04-01T09:50:22","date_gmt":"2009-04-01T09:50:22","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=696"},"modified":"2009-04-01T09:50:22","modified_gmt":"2009-04-01T09:50:22","slug":"meringues","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2009\/04\/meringues\/","title":{"rendered":"Meringues"},"content":{"rendered":"<p>Last night I made <a href=\"\/food\/int\/catalunya\/crema.html\">Crema Catalana<\/a>, a Catalan custard similar to creme brulee.  That meant I had a lot of egg whites leftover, so I figured I&#8217;d make meringues.<br \/>\nBoth my mother and my grandmother <a href=\"http:\/\/www.voxpublica.org\/2009\/02\/granny_and_gladys.html\">Granny<\/a> used to make meringues from time to time.  Granny made them white and crunchy.  My mother insisted on putting food coloring on them, and they always ended up being soggy.  I much preferred Granny&#8217;s.  In Argentina, <a href=\"http:\/\/commons.wikimedia.org\/wiki\/File:Merengue_dulce_de_leche.jpg\">meringue &#8220;sandwiches&#8221;<\/a>, with a dulce de leche filling, are pretty common.  Tiny ones are presented as <i>masas finas<\/i>, and huge ones make a diabetes-inducing snack.<br \/>\nStill, in my many years as a home cook I&#8217;d never made meringues &#8211; I guess I thought they were too hard.  Nothing could be further from the truth.  It must be the easiest thing I ever made.  Basically all you do is beat egg whites until they form stiff peaks, add sugar (1\/4 cup per egg white &#8211; I told you they were sinful) and beat until the peaks form again.  Then you put them in a 200F pre-heated oven for an hour, turn off the heat and leave them in the oven for another hour.  The ones I made last night turned out beautiful, even though the girls (7 &#038; 4 yo) were the ones to put them on the cookie sheets (make sure to oil\/flour them well).<br \/>\nWill I make them again? Perhaps if I have too many egg whites to get rid off, but really, they are so sugary that I feel bad giving them to my children.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last night I made Crema Catalana, a Catalan custard similar to creme brulee. That meant I had a lot of egg whites leftover, so I figured I&#8217;d make meringues. Both my mother and my grandmother Granny used to make meringues from time to time. Granny made them white and crunchy. My mother insisted on putting [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-696","post","type-post","status-publish","format-standard","hentry","category-recipes","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/696","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=696"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/696\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=696"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=696"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=696"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}