Classic Meringue is a dessert crafted from whipped egg whites and sugar, resulting in a light, airy texture. This recipe demands precision to achieve the desired glossiness and structural integrity. With a crisp shell and a chewy, marshmallow-like center, it offers a delightful contrast of textures. This treat can be savored alone or as an enhancement to pies and cakes, adding a touch of elegance to your desserts.
Ingredients
- 4 large egg whites, at room temperature
- 1 cup sugar, granulated
Instructions
- Preheat the oven to 225°F (110°C).
- Ensure the mixing bowl is completely free of grease before adding the egg whites.
- Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- Increase the speed to high and gradually add the sugar, one tablespoon at a time, beating continuously. Continue until the sugar is fully incorporated and the mixture is glossy and stiff.
- Spoon or pipe the meringue into small dollops onto a baking sheet lined with parchment paper, spacing them about an inch apart.
- Place the baking sheet in the oven and bake for 60 minutes. Avoid opening the oven during this time to prevent the meringues from cracking.
- After baking, turn off the oven and let the meringues cool inside for at least an hour to achieve a chewier center.
- Remove from the oven and peel the meringues off the parchment. They are now ready to serve or use as a dessert topping.
Keywords: Egg Whites, Sweet, Sugar
Spice Rack: Vanilla Extract
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