Crispy Vanilla Meringues

I’ve been making so much ice cream lately that I have quite an excess of egg whites. What to do, what to do, what to do…. How about these light and crispy sweet delights?!

Vanilla Meringues

 

Crispy Vanilla Meringues

Yield: approximately 50 meringues

 

¾ cup granulated sugar, processed in a food processor until very fine, 1 minute

1½ teaspoons cornstarch

¼ teaspoon cream of tartar

¾ cup egg whites / 5-ounces (approximately 5 egg whites)

½ teaspoon pure vanilla extract

⅛ teaspoon kosher salt

 

Adjust two oven racks to the middle position, then preheat the oven to 210ºF.

Whisk to combine the sugar, cornstarch and cream of tartar in a small bowl.

Place the egg whites, vanilla extract and salt in a clean and dry large bowl and whisk on medium speed with an electric mixer (or use your stand mixer with the whisk attachment) until very soft peaks are formed.

Very slowly add the sugar mixture. Continue to beat until stiff peaks are formed.

Dot the four corners of each of two sheet pans with some of the meringue batter.

Line the sheet pans with parchment paper. The dots of meringue batter will help to keep the parchment paper from curling up.

Using a piping bag with a medium star tip, or a good, old-fashioned tablespoon, pipe or spoon 1-inch to 1½-inch circles of meringue batter onto the parchment paper-lined sheet pans. Unlike cookies, meringues won’t spread when baked, so less space is needed between them.

Place the sheet pans in the oven and bake, uncovered, for 2½ hours. After 2½ hours, do not remove the meringues. Rather, turn off the oven and let the meringues cool for 1 hour, just to be sure the meringues are crunchy.

Store meringues in an airtight container, layered between sheets of wax or parchment paper.

Note: After whipping the meringues, bake them right away or else they may begin to deflate and the texture may be compromised. Also, make meringues on a dry, sunny day, not a wet, rainy one. Too much moisture in the air will result in a sticky or tacky meringue, because sugar attracts moisture.

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