Recipe

Meringue Eggs

Meringue Eggs

Guests at Maitland Manor enjoy a variety of elevated breakfast dishes, but our meringue eggs never fail to impress. Try these at home and be the brunch star you are!

(Serves 6)

INGREDIENTS:

8 large eggs

1/4 tsp cream of tartar

1/4 tsp salt

1 1/2 cups shredded parmesan cheese

1/4 cup chopped chives (we use chopped chive blossoms, fresh or dried, at the inn and recommend using those if you have them)

Place oven rack in center and set oven to 450 degrees Fahrenheit.

Line a baking sheet with parchment paper

Separate the eggs, putting the whites into the bowl of a stand mixer and setting 6 of the yolks aside individually. You can either leave them in the shells or put them into 6 small ramekins with a little bit of oil so they will pour out later without breaking. You will only need 6 of the yolks, so consider saving the extra two to make a great batch of cookies!

Add the cream of tartar and salt to the egg whites and beat using the mixer's whisk attachment working your way up to high speed until stiff peaks form, very much like making a meringue for a pie.

Gently fold in the chives or chive blossoms and shredded cheese, working carefully so your meringue doesn't lose all its air.

Make 6 mounds of the meringue mixture on the pan. Use a metal spoon to shape the mounds into lovely rounds and press a small divot in the center of each. That will hold the egg yolk later.

Bake for 3 minutes until just starting to brown at the peaks. Remove from the oven and carefully slide the yolks into the center to the mounds (1 per mound). Return to the oven for 3 more minutes.

Remove from oven and carefully move to plates using a thin metal spatula. Be sure to serve these quickly as they can deflate a bit while cooling.