about 60 2-inch meringues
Basic Recipe
3 egg whites, at room temperature
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup fine white sugar
1/4 teaspoon salt
Flavorings, if desired
Heat oven to 300ºF. Beat egg whites until foamy. Add cream of
tartar and beat until soft, bubbly peaks form. The peaks will still flop over;
they're like bubble bath still. Turn the mixers to high and add the sugar a couple tablespoons at a time. As they
get glossy, beat in the flavorings. The texture should be glossy and tacky,
with peaks that stand straight up.
Pipe onto parchment-covered sheets. The parchment is essential;
these will stick like crazy. Bake for about two hours then turn off the oven
and let them cool. They should be completely dry with no chewiness inside. Flop
over; they're like bubble bath still. Turn the mixers to high and add the sugar
a couple tablespoons at a time. As they get glossy, beat in the flavorings. The
texture should be glossy and tacky, with peaks that stand straight up.
Pipe
onto parchment-covered sheets. The parchment is essential; these will stick
like crazy. Bake for about two hours then turn off the oven and let them cool.
They should be completely dry with no chewiness inside.
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