Recipe: Overnight Meringues Spring 2026

Featured in Edible Bozeman, Spring 2026, p. 59.
Creative Contributions: Writing, Recipe

When I have leftover egg whites (as happens when making really good ice cream) I whip up a batch of meringues, scoop big mounds onto a Silpat-lined sheet pan, pop them into a warm oven, turn off the heat, and go to bed; by morning, they’re perfectly baked. Enjoy meringues plain or with ice cream, sorbet, whipped cream, lemon curd, or fresh berries (any or all).