Meringues Géantes

After our dinner today with chicken noodle and yolks, we had several egg whites left. Well, here are what we used them for: Meringues Géantes, crisp outside and soft and puffy within. The recipe is from my Paris Boulangerie Patisserie again (very recommended).

1 cup egg whites (about 8 larges)
1 cup sugar
2 cup confectioners' sugar
1/2 cup sliced blanched almonds (I don't use this today)

1. Preheat the oven to 200F

2. Line 2 baking sheets with lightly buttered parchment paper.

3. Beat the egg whites with an electric mixer at medium speed until they begin to form soft peaks.

4. Gradually add the sugar, beating until the whites are stiff but not dry (this will take a while, so be patient!).

5. Place the confectioners' sugar on a sheet of parchment or wax paper, and add it to the meringue in a thin stream, gently folding it in with a rubber spatula.

6. With a large serving spoon, form the meringue mixture into 5 large balls on the baking sheets, building them about 3" high, and spacing them about 3/4" apart. Springkle with the slice almonds (if you have).

7. Bake for 1 1/2 to 2 hours, with the handle of a wooden spoon holding the oven door slightly ajar.