What's lighter than air? These Classic Meringue Cookies! Crisp, airy, and sweet, they are easy to make and an elegant and delightful dessert.
Total Time
3hr 40min
4.8
5 Ratings
Author: SideChef
Servings:
8
Ingredients
•
8
Eggland's Best Classic Eggs
, separated
•
2 3/4
cups
Caster Sugar
•
1
Tbsp
Corn Starch
•
1
Tbsp
Distilled White Vinegar
•
1
Tbsp
Vanilla Extract
Cooking Instructions
1.
Preheat oven to 200 degrees C (400 degrees F).
2.
Place Eggland's Best Classic Eggs (8) into the bowl of a stand mixer fitted with whisk attachment.
3.
Set mixer to a high speed, and whisk egg whites until foamy, about ten minutes.
4.
Slowly add Caster Sugar (2 3/4 cups) to the bowl, approximately 100 grams at a time, waiting about a minute between additions.
5.
With the last tablespoon of sugar, add the Distilled White Vinegar (1 Tbsp), Corn Starch (1 Tbsp), and Vanilla Extract (1 Tbsp) to the whites.
6.
Continue to whisk at high speed until the whites are glossy, and form stiff peaks. The bowl should be able to be turned upside down without the whites falling out.
7.
Prepare baking tray by putting small dabs of the mixture into the four corners, and overlay parchment. Secure by pressing down on each corner.
8.
Spoon mixture onto prepared tray, and bake at 200 degrees C (400 degrees F) for 10 minutes.
9.
Reduce oven temperature to 100 degrees C (210 degrees F) and continue to bake for one hour.
10.
Turn off the oven, and leave the meringues in the oven until it has cooled down completely. For even better meringues, leave them in the oven overnight, or up to eight hours.
11.
Remove meringues from baking tray. Serve and enjoy!
Nutrition Per Serving
CALORIES
250
FAT
0.0 g
PROTEIN
0.0 g
CARBS
63.5 g
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