Makes: 6-8
Prep Time: 15 mins
Cook time: 1 hr plus resting
Things you need:
3 egg whites
150g Fine sugar (Caster, Berry)
1 Tsp Cornstarch (3g)
1 Tsp White wine vinegar (3g)
Steps:
Preheat the oven to 275F.
Put egg whites into a clean stand mixer bowl. Start the machine on low for 2-4 mins then increase to medium speed.
Once semi firm peaks are forming add sugar in 4 stages. Scrape down the sides once. Increase the machine to high speed once all sugar has been incorporated.
Check to see if sugar is all incorporated by rubbing some meringue between your fingers. Meringue should be glossy and firm.
Either make one big meringue or put dollops onto a baking sheet lined with parchment. Make an indent into each one with the back of a spoon.
Put meringues into a preheated oven and then immediately turn down to 250F. After 1 hr turn off the oven and leave the meringues inside for 2-3 hours.
Peel off the baking sheet and store in an airtight container for a week.
Tips:
Make one big one or smaller ones.
Stores in an airtight container for 1 week.
Don’t open the oven door until after 3 hrs. This helps them not crack.
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