Tuesday, July 16, 2013


Summer 2012 was the time Camden outgrew his chicken egg allergy. I did the food test myself, using my food elimination diet method. I baked him a cake with chicken eggs. He ate it and had no reactions.

I was super happy because I didn't have to drive 45 minutes to shop for quail or duck eggs at the Asian supermarkets any more. By the way, that's 45 minutes to an hour one way. Yup, a mini vacation!!!

I hadn't tested Camden for dairy or corn allergy. My cooking and baking were at that time still dairy and corn free. So I posted a question to a group of people with corn allergy, and one person recommended Eggland's Best. This was great news because I was using their eggs long before I cooked and baked without chicken eggs.

Having been on a strict diet with limited foods and resources, I've learned to make sure that I don't waste any food. If I know I'd end up with egg whites, I would to make meringues. Whipping egg whites is easy, right? Well, yes, but only after I knew a few tricks and tips to it.

Here's the must-do for whipping egg whites:
  1. Anything touches the egg whites need to be cleaned AND dried. This includes the bowl and the hand mixer.
  2. The bowl should be large enough so the egg whites don't splatter as they are whipped.
  3. The egg whites need to be at room temperature.
  4. No egg yolks. If egg yolk is accidentally dropped into egg white, use the egg shell to scoop it out. (This was Ina Garten from Barefoot Contesssa's tip.)
  5. Cream of tartar is optional. Some days I whipped the egg whites without it, and they still whipped to firm peaks with no problems. I do notice that egg whites firm up faster if cream of tartar is added.
  6. The peaks: Soft peaks form when the mixer is lifted upward and the whipped egg white falls back. Firm peaks form when the mixer is lifted upward and the whipped egg white holds the shape.
Now that you know the tricks and tips, let's whip up some egg whites and make meringues. One more thing, if you feel adventurous, add chocolate chips to the whipped egg whites before scooping them into a baking tray. You can also drizzle the meringues with melted chocolate. Perfect little something sweeter!

make 24 (2 Tablespoon full per meringue)

3 egg whites, at room temperature
3/4 teaspoon cream of tartar (optional)
4 Tablespoons (2 oz) granulated sugar
  1. Preheat the oven to 250°F degree. Line the baking tray with the parchment paper.
  2. Separate the egg whites into a clean, dry, and large bowl.
  3. Using a hand mixer, whip the egg whites until frothy, about one minute.
  4. Add the cream of tartar, if using.
  5. Whip the egg whites for another minute.
  6. Sprinkle one tablespoon of sugar then whip the egg whites.
  7. Repeat step 6 until the sugar is all added into the egg whites.
  8. Whip the egg whites until firm peaks form.
  9. Using a medium scoop, scoop the whipped egg whites on to the prepared baking tray.
  10. Bake 30 minutes.
  11. Lower the oven temperature to 225°F degree.
  12. Bake 30 minutes more.
  13. Turn off the oven and leave the meringues in the oven over night with the door closed. In the morning, the meringues should be crisp. If not, turn the oven on at 225°F. Once the oven is preheated, turn it off. Leave the meringues in the oven and check for crispiness after an hour.
  14. Store the meringues in an air tight container at a room temperature. Enjoy them within a week. NOTE: If the air hits a meringue, it will be sticky and lose its crispiness. 
Allergy Info: This meringue recipe is free from or can be made without dairy, corn, legumes (soy), wheat, nuts, and fish. Basically, it has egg whites and sugar.

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