My mom was the master of frugality. We lived on a shoestring during the year so that we could travel during the summer. We had amazing adventures on school teacher savings! Even though Mom did not enjoy cooking, and I grew up during the 60’s and 70’s when processed foods were pushed on families, we had supper together as a family every evening. Even if it was fish sticks from the freezer section, and a can of creamed corn. 😳
We never felt deprived, though. A small amount of ground beef combined with whipped egg whites could make my favorite “beef oysters“, and buttermilk waffles loaded with peanut butter and homemade syrup was an easy and satisfying meal. Without spending much money.
On the rare occasion that Mom made treats, she was just as frugal. Rice Krispie bars were almost dry, because “no one needs THAT many marshmallows or margarine”. Cookies were tough and crumbly, because an extra cup of flour was a cheap addition. But I always loved it when Mom made toffee bars, because that meant there would be extra egg whites for meringues.
These are so simple to make that I am almost embarrassed to post the recipe. Actually, you will notice that there isn’t much of a recipe! It is super-easy to customize amounts. Basically, for every egg white you use, 1/4 cup sugar is added. Boom! End of recipe.
Almost.
Just a note about meringues: Cookies are not the only option! By swapping out the mint for a little vanilla extract, they make an amazing topping for any cream pie. They are beautiful on top of whipped cream frosting for a cake. And I love making individual ice cream trifles in pint canning jars, layering vanilla meringues with whipped cream, vanilla ice cream, strawberries and a hefty drizzle of Kahlua fudge sauce. Definitely drool worthy!
Since these mint chip meringues are favorites in my family, and I only have a stand-mixer with a ridiculous whisk attachment that doesn’t reach the bottom of the bowl, I usually use 4 egg whites. (Back to basic math, that means 1 cup of sugar.) 😂 But if you have a handheld mixer, a single egg white with 1/4 cup sugar will make enough meringues to satisfy your dreams of a sweet treat.
Just some little tips:
- Don’t make these when you will need the oven for baking something — they need to sit in the oven for about 24 hours
- The oven gets turned off as soon as you put the meringues in — leaving the oven light on maintains warmth, helps with drying, and is a good reminder to NOT bake a pizza
- Weather will affect meringues — high humidity will cause them to need more “curing” time
- Room temperature egg whites whip better than when cold
- Make sure there is no grease or residue in the mixing bowl (use either glass or metal). I do an extra rinse with near-boiling water to make sure the bowl is perfectly clean.
Mint Chip Meringues
Description
Light and delicate, minty and chocolaty — everything you want in a simple sweet treat
Ingredients
egg whites, at room temperature
sugar — 1/4 cup sugar to each egg white
mint flavoring, just a couple drops
green food coloring, just a drop or two
mini chocolate chips
Instructions
Preheat oven to 400℉. Line a baking sheet with aluminum foil, and set aside.
In a grease-free bowl of a stand mixer, whip room temperature egg whites until soft peaks form. Add sugar, about 1 Tbsp at a time, and beat until egg whites are stiff and glossy.
Add mint flavoring according to taste (begin with only a few drops), and a drop or two of food coloring. Mix well, scraping the sides and bottom of the bowl. Gently fold in chocolate chips (enough to make the meringues lightly speckled with brown).
Using two spoons, drop egg white mixture onto baking sheet an inch apart. Put pan in the hot oven and immediately turn off the heat. Leave the oven door closed, with the light on, for at least 24 hours.
Meringues are “done” when they are light and airy.
Notes
Damp or humid weather will extend the drying time.
Do not use a plastic bowl for mixing, but choose glass or metal.
