We interrupt your regularly scheduled blog post for this special report.
I successfully made meringue.
If you remember, a year ago I tried to make French macarons, which are basically meringue, and everything that could go wrong, did. I could not beat egg whites for the life of me. Now I realized it is much easier when you actually have a mixer. I made some peppermint meringue cookies and they turned out wonderfully, no runny half-burnt, half-undercooked messiness.
(They may not look as professional as I had hoped, but they taste amazing!)
If you’re curious, this is the recipe I used.