Experimenting with Egg Foam: Meringues!

 

  

Ingredients from the provided recipe

Meringue Cookies

Removing the egg yolks eliminated
the characteristic fat, allowing
reactions to take place between 
the proteins in the white.
As the egg whites were whipped,
they began to foam and bubble.

The reaction increased as I continued to agitate them
(adding energy).
The whites began to stiffen, 
growing more solid.

After piping the resultant mixture onto pans,
I baked the cookies at 225 degrees
for an hour, then let them sit to cool.
The recipe recommended an hour of
cooling/hardening in dry climates.
I live in Portland...
I let them cool for two.

Finished product!
The texture of the 
meringues went well!

   

The cookies were crisp,
especially on the outside,
despite fluffy appearance, 
and sweet to taste. There 
was not much flavor, and
I would experiment with
adding more in the future.