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(Makes 24)

  • 2 egg whites at room temperature
  • 2 pinch of cream of tartar
  • 1/8 teaspoon salt
  • ½ vanilla bean seed scrapped OR 1 teaspoon vanilla extract
  • ½ cup superfine sugar
  1. Heat oven to 95C. Use electric mixer to beat egg whites with cream of tartar, salt and vanilla.
  2. When whites begin to hold stiff peak (about 20 minutes), gradually add half the sugar (1 spoonful at a time)
  3. When peak become glossy, gently fold in remaining sugar.
  4. Line baking sheet with parchment paper and pipe in (or spoon in) a small mounds of mixture about 2.5cm wide and tall.
  5. Bake for 2 hours or until hard. Meringues are ready when they release from parchment paper.
  6. Turn oven off, prop door open and allow meringues to sit in oven for another hour or so.

NOTES:

For chocolate meringues: Omit vanilla and sift 1 tablespoon plus 1 teaspoon unsweetened cocoa powder with half the sugar. Add to egg whites cream of tartar and salt. Continue with Step 1.

For pink vanilla meringues: After adding the first ¼ cup sugar, add a drop or two of pink/red food coloring to mixture. Continue with Step 3.

TIPS:

Egg whites are easier to separate when cold. However, they are easier to whip at room temperature. So separate when cold, wait about 15 minutes for it to be at room temperature before whipping.

REMARKS:

The first time I made this, it was shapeless and burnt. Partly it was the recipe’s mistake. The author must have mixed up the temperature between F and C. Also I didn’t whipped the egg whites properly. A properly whipped egg white should hold its shape.

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