Bangarangs!

Everybody has a go-to recipe, something to make for that “I’ll-bring-dessert” occasion that pops and finds you lacking the time, energy, or inclination to experiment. When I need to look like I hang with Martha, I make meringues. If my rugrats are clamoring for ‘bangarangs,’ they get the simplest version: plain-old vanilla meringues. For a vort or a shalom zochar, expect them to be flavored with mint or raspberry and bedecked with nonpareils or melted chocolate. The beauty of the meringue is this: It’s a no-brainer. As long as you have a decent mixer, a bag of sugar, and some eggs, you’re golden. Here’s my ridiculously easy recipe for Bangarangs:

8 eggwhites
1.5 cups granulated sugar
1t. flavored extract (vanilla, mint, raspberry, orange…)
nonpariels, colored sugar, etc. to decorate

Preheat oven to 250. Your eggs should be at room temperature and your mixer bowl should be chilled when you begin. First, use the wire whip attachment at full speed to whip your eggwhites till they form soft peaks. Add the sugar VERY slowly while continuing to beat the mixture. When all of the sugar has been added, the mixture should be glossy, and hard peaks will form when you remove the beater. Don’t do that just yet, though. Add the extract and beat for a half a minute, still at full speed. Now, drop by dollops (or go all fancy like I do and make pretty swirls with a pastry bag or decorator) on a parchment lined cookie sheet. If you’re adding sprinkles or the like, do it now.Bake for 90 minutes in a 250 degree oven. Let cool in the oven, then drizzle with melted chocolate, if desired, and transfer to an airtight container or a Ziploc bag.

What’s your go-to recipe?

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17 Responses

  1. we always called them forgotten cookies, because we could leave them in the oven, turn off the heat, and come back the next morning and they would be done! I like your receipe better though – Thank you for sharing!! Christie

  2. A recipe for Angel Food cake that is moist and delicious.

  3. Of course I share 😉 . I just had to find the link: http://allrecipes.com/Recipe/Angel-Food-Cake-I/Detail.aspx

  4. I’ll let you know…

  5. I’m still waiting to know how the cake went. We had almond meringues here – they were delish!

  6. Well, there is this recipe for Lemon Thyme Sorbet….

    🙂

  7. Oh and low-fat pumpkin cake with cinnamon glaze. http://bakerlove.blogspot.com/2009/03/low-fat-pumpkin-cake-with-cinnamon.html . My kids ask for this one and it’s reasonably healthy for a cake.

    Should I keep going? 😉

    • I make a fat-free version…I’ll try to remember to post it on Sunday. Because some of us are still making Shabbos…:P

  8. And we made peppermint meringues this week. With chocolate chip stuck in the middle. I think this one is a new Weiman ‘go-to” recipe.

    • I love them made with peppermint, but the most over-the-top rendition I’ve come up with is raspberry-chocolate. Out of this world!

  9. Nu? Fat-free? Let’s hear it. And how do you make raspberry-chocolate meringues?

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