RCI-DS.003.0209.001
Meringue
is sweetened, whipped egg white. There are three basic types: , or common meringue, is a simple mixture of egg whites and sugar, sometimes with the addition of confectioner's sugar.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultybeginner
Ingredients
- parts egg white to 4 parts sugar (by weight);5 unit
- of salt.1 Pinch
Method
1
Ensure your mixing bowl and whisk attachment are completely clean and free of any grease, then separate the egg whites from the yolks carefully, making sure no yolk gets into the whites.
5 minutes
2
Let the egg whites sit at room temperature for about 20 minutes, as room-temperature whites whip up more easily and achieve greater volume.
20 minutes
3
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper, optionally drawing circles as guides for shaping.
10 minutes
4
Beat the egg whites on medium speed until soft peaks form, then add a pinch of cream of tartar to stabilize the mixture.
3 minutes
5
Gradually add superfine sugar one tablespoon at a time while continuing to beat on high speed, until the mixture is stiff, glossy, and the sugar is fully dissolved.
7 minutes
6
Transfer the meringue to a piping bag and pipe desired shapes onto the prepared baking sheet, or spoon it into mounds using a large spoon.
5 minutes
7
Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are dry and crisp to the touch, rotating the pan halfway through.
90 minutes
8
Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely, which prevents cracking from sudden temperature changes.
60 minutes