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-> Recipe Collection
-> Cakes, Cookies, and Muffins
MommyLuv
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 Tue, Nov 18 2008, 2:59 pm
I was making nut meringues and the mixture never got to the ''stiff peak' stage...probably because I was having my 3 year old man the hand mixer.  
Anyway, it tasted delicious raw, so I dumped the liquidy contents into a pan to bake for an hour...
Good idea? Bad idea? What should I expect? meringue bars??
(These were supposed to be cookies for a ladies' event, and I cannot start all over again, my kids are climbing the walls. )
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cookielady
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Tue, Nov 18 2008, 3:28 pm
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This won't help now, but when making meringues, I find that if I whip the whites alone, w/o adding sugar yet, and they start to look like "snow", then gradually add the sugar and fold in the nuts, then its more likely to be a success. On a positive note, I'm your little one had a good time!
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