This is not really a post about meringue, although my daughters did  just make meringue.  This post is about Mung bean sprouts, but I knew meringue would get way more attention.  

Mwah, ah, ah, ah!

I love trying new things and I’ve done a bit of reading-up on the health benefits of sprouts.  Sprouts are the Cadillac of superfoods!  Sprouts ARE the next big thing everyone is searching for.  I will tell you exactly what is so spectacular about them later in the post.  But, first I wanted to share some fun photos of my own bean sprouting experience.  I’m a noobie, so I was pretty excited that they turned out so well!
Sprouting Mung Beans Day 1
Day One Sprouting
  I found a sprouting container for $6.95 along with the Mung beans for less than that at a local health food store.  The sprouting jar has a mesh lid which provides the perfect amount of air and makes rinsing and draining super easy!  I placed the entire jar right side up into a cabinet above my microwave that is currently in the process of being re-organized and is therefore empty.  No one really ever uses this cabinet, so it was perfect.  
Sprouting Mung beans Day 2
Day 2
  You can see the green skin is beginning to split open and the tiny sprouts are beginning to emerge.  SOOO exciting!!!!  On day 2, you should gently rinse and drain 4 times a day, replacing the jar back into a dark place on its side.  I only remembered to rinse 3 times on day 2 and it worked out just fine.  I know this because by the end of day 2, I had this:  
Sprouting Mung beans day 2
End of Day 2
  Even more exciting!!!  Honestly, I probably could have stopped there, but the pamphlet that came with the spouting jar specifically said 3-4 days for Mung beans.  Guess what happened on day 3?  
Sprouting Mung beans day 3
Day 3
  What the what?  They were nearly bursting out of the jar!  It took a little work to actually get them out!   Aren’t they pretty?  Maybe I think they are so pretty because I know they are so stinking healthy!  With COVID-19 at all of our doorsteps, I’m pretty sure eating super healthy foods like this may stave off illness of all sorts! My motivation to sprout Mung beans came from a lovely lady selling Mung bean salad in Modica Market in Seaside, FL.  I’d never tasted Mung beans before and I was sold!  I’ve had interest in sprouting on my own for some time and I was certain I could do it!  It was far easier than I thought, but there was only one problem.  I didn’t remember what was in the salad that I’d sampled (other than the sprouts, obvi).  I made my own version of sprout salad with EVOO, a little salt and pepper, half the juice of a freshly squeezed lemon, 1 small packet of RAW sugar, 1 small clove of finely diced fresh garlic and some fresh chopped cilantro and parsley from our garden.  I tasted before refrigerating and I have to say, I wasn’t in love.  After I cooled it for 30 minutes however, it was pretty delicious!  I mean, I ate-an-entire-bowl-kind-of-delicious. My very best vegetable eater kiddo, the one willing to try anything new, helped me through this sprouting process and she was super excited to try them before and after adding ingredients to make a salad.  She yummed them up and said they were “pretty good” which coming from this pre-teen who believes any amount of enthusiasm is “so embarrassing” is “pretty” good!
Mung Bean Salad
Mung Bean Salad
  I think if all goes well the next go round, I’ll take them out of the jar on day 3…maybe. I want try a few more salad recipes until I find one I just can’t live without. something you may not know about Mung beans:  sprouted grains, including Mung beans,  have more readily available nutrients than mature grains.  Nutrients include significant amounts of protein, folate, iron, vitamin C, zinc, and magnesium. The germinating process depends on the endosperm, or the starchy component, to fuel growth,  Because of this process, a greater density of nutrients is provided.  This process also helps digestion. No need to replace all of your whole grains with sprouted grains.  Adding sprouts to meals at home, however is a WIN-WIN! Top burgers with them and add to salads.  Add them to omelets, stir fry and add to vegetables, fried rice or meat dishes.  They add a lovely crunch and fresh flavor to any sandwich! Tips for sprouting:
  • Start with a clean jar and clean hands.
  • Don’t skip the rinsing and thorough draining as this will prevent unwanted and dangerous bacterial growth.  (Hey, judgers!  I only skipped out on ONE rinse)!
  • Don’t rough-house your sprouts when rinsing.  They will get mad and die.
  • After upright day 1, lay the jar on its side for the remainder of the sprouting process.
Okay, so as not to disappoint due to my title trickery, here’s the recipe for meringue:
Meringue Nests
Yields 12
Ingredients
  1. 2 egg whites
  2. 1/2 tsp cream of tarter
  3. 1/2 tsp vanilla extract
  4. 2/3 cup sugar
  5. raspberries for topping, optional
  6. fresh mint for topping, optional
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Instructions
  1. 1. Line a baking sheet with parchment paper. Beat the egg whites with an electric mixer until soft peaks start to form (they should partially stand up but still droop over at the top).
  2. 2. Turn off the mixer and add the cream of tartar, vanilla extract, and half of the sugar. Mix until well combined. Add remaining sugar.
  3. 3. Continue beating mixture until peaks stiffen and stand up straight when you pull the beaters out.
  4. 4. Spoon the meringue into a pastry bag fitted with a large tip or a quart size plastic bag and with the corner snipped. If using raspberry and mint garnish, make an indention in the center of each meringue with a spoon handle. Pipe in dollops onto parchment.
  5. 5. Bake meringues for about 1 hour and 20 minutes. They should be crisp, but not browned.
  6. 6. Remove the baking sheet from the oven and slide the meringues off the parchment paper onto a cooling rack. Once they have completely cooled, you can fill indention with a raspberry and mint, if using.
  7. 7. Serve immediately.
Notes
  1. Unfilled meringues can be stored in an airtight container at room temperature for 5 days.
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Adapted from Cooking Class 57 Fun Recipes Kids Will Love To Make (and eat)!
Adapted from Cooking Class 57 Fun Recipes Kids Will Love To Make (and eat)!
Not too shabby, if I say so myself.  
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2 Comments

  1. there was a time i had a bunch of sisters who came to my house for cooking lessons. I did a project with eggs, and had them make pavlovas. You can bet that they were so enthralled with their creations!!!

  2. I always love your food related stories! I haven’t grown sprouts in a long time – think it’s time again!

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