My mother, Phyllis Schlafly, knew how to whip it. She placed egg whites on a platter and would use her grandmother’s flat whisk to whip the egg whites to huge peaks. Even in her last weeks of life as she was dying of lung cancer, she would still conserve her energy for her favorite kitchen task: whipping egg whites by hand. When Phyllis put her mind to a project, she was single-minded in her pursuit of excellence whether it was in the kitchen or in the halls of Congress lobbying for conservative principles.
At Eagle Forum, founded by Phyllis Schlafly more than fifty years ago, the Eagles continue the mission and legacy of Phyllis Schlafly. Please join us in Washington, D.C. on September 9-11, 2025 as we petition and lobby our elected representatives — and whip them into shape!
You can recreate this show-stopping favorite treat. After folding in sugar and vanilla, Phyllis baked the meringues until they were crisp on the outside and marshmallowy on the inside. This simple dessert is a sensation when served with fresh berries and homemade ice cream. Don’t miss other favorite recipes from Phyllis in “Faithfully, Phyllis in the Kitchen: the Phyllis Schlafly Cookbook.”
Phyllis Meringues
8 egg whites (1 cup of egg whites)
2 cups granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
Carefully separate the egg yolks and egg whites, making sure that there is no trace of yolk or any fat in the whites. Save and use the yolks for another recipe.
Although Phyllis always whipped egg whites by hand, a stand mixer is much easier on the elbow! In a stand mixer fitted with a whip, whip the egg whites and salt until stiff peaks are formed. With the machine still running, add the sugar one tablespoon at a time, beating constantly. Add the vanilla.
Phyllis used a large spoon to shape the meringue into clouds on a lined baking sheet. Or, place the meringue into a pastry bag fitted with a plain tip and pipe the meringue onto a parchment-lined sheet pan into 3-inch circles. Pipe a border on the edge of the circle to make a cavity for the filling. Bake at 250 degrees for an hour. Makes 16 meringue shells. Serve with fresh berries and vanilla ice cream.
The other name for baked meringues is pavlova, which is the national dessert of Australia and named after the Russian ballerina Anna Pavlova. A pavlova is baked as a large cake, filled with whipped cream and berries, and then cut into wedges.
Let’s name the individual meringues in honor of “Phyllis”!
