Meringues

July 2, 2006

Meringues are hard but really soft cookies, like solidified marshmallows. The most appealing part of them is the texture. They only require 4 ingredients that you probably already have.

  • 4 egg whites (WHITES ONLY. ANY yolk will prevent the whites from whipping. Be very careful)
  • pinch of salt
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar

In a large bowl, beat the egg whites and a pinch of salt until they are stiff. Very stiff. There is a remarkable transformation you’ll see when they turn frothy and then get harder and harder. This will take a few minutes of strong beating.

Beat in the granulated sugar, then sprinkle in the powdered sugar a little at a time. Keep beating until you get thick, white, foamy peaks. The more foamy the better. If you can take a teaspoon full and drop it on the counter and it doesn’t spread much but instead stays pretty tall, then you’re good.

Pour tablespoon full amounts onto a baking sheet. Try to drizzle them onto the sheet so that you get maximum height.

Bake in the oven at 250F for 1 1/2 hours. They’ll look slightly darker than when they started and will be very hard. Let them cool, then take them off the pan.

 

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