Meringue | November 2024

Ingredients:

• 4 large egg whites, at room temperature
• 1 cup (200g) granulated sugar
• 1/4 teaspoon cream of tartar (optional, helps stabilize the meringue)
• 1 teaspoon vanilla extract (optional, for flavor)

You’ll Also Need:

• Large mixing bowl (preferably metal or glass)
• Electric mixer (handheld or stand mixer)
• Baking sheet
• Parchment paper or silicone baking mat
• Spatula
• Piping bag (optional, for shaping)
• Oven

Instructions:

1. Preheat the Oven
   Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat, making sure it’s smooth and wrinkle-free.
2. Prepare the Egg Whites
   In a clean, dry mixing bowl, add the egg whites. Ensure there is no yolk in the whites, as any fat or residue will prevent them from whipping properly. Using an electric mixer, start beating the egg whites on medium speed until they become frothy and slightly increase in volume.
3. Add Cream of Tartar
   If you’re using cream of tartar, add it at this stage. It helps stabilize the egg whites and makes them less prone to collapsing. Continue beating until soft peaks form (the egg whites will hold their shape but the peaks will droop slightly when you lift the beaters).
4. Add Sugar Gradually
   With the mixer on high speed, add the sugar one tablespoon at a time. This gradual addition allows the sugar to dissolve fully and helps the meringue develop a smooth, glossy texture. Beat the mixture on high until stiff, glossy peaks form. This means the meringue should hold its shape firmly and the peaks will stand upright without drooping.
5. Flavor (Optional)
   If desired, gently fold in the vanilla extract with a spatula. This step is optional, but it adds a subtle flavor to the meringue.
6. Shape the Meringues
   For rustic meringues, simply spoon large dollops of the meringue mixture onto the prepared baking sheet, spaced about 1 inch apart. For more decorative meringues, you can transfer the meringue to a piping bag fitted with your preferred tip and pipe into swirls, peaks, or rosettes.
7. Bake the Meringues
   Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are completely dry and can be easily lifted off the parchment paper. They should feel crisp and sound hollow when tapped on the bottom. The baking time may vary depending on the size of the meringues.
8. Cool Slowly
   Once the meringues are done, turn off the oven and leave them inside with the oven door slightly ajar. Let them cool completely in the oven to prevent cracking. This slow cooling process ensures they retain their delicate texture.
9. Serve & Enjoy
   Once cool, enjoy your meringues as a sweet treat on their own, or use them as a topping for pies, cakes, or pavlova.

Pro Tip: Store meringues in an airtight container at room temperature for up to a week. If they begin to soften, you can briefly return them to a low oven (200°F / 93°C) to crisp back up.

Enjoy your homemade meringues!