Meringue

Despite how simple meringue is to make, achieving the perfect meringue requires following the right technique. Perfect meringue should be snow-white, dry and crisp on the outside, and slightly chewy in the center. I’m sure every home baker has their own favorite recipe. Here’s mine 

This recipe is enough for one standard baking sheet. Depending on the size of the meringues, it will make approximately 15–20 pieces.

A few important tips for making perfect meringue:

• Separate the egg whites from the yolks very carefully

• Make sure the mixing bowl is completely dry

• Do not open the oven during the 1.5-hour baking time

Ingredients

• 3 egg whites

• 3/4 cup sugar (190 g)

Steps

1. Combine the egg whites and sugar

2. Place the bowl with the egg white mixture over a double boiler and whisk until the sugar has completely dissolved, about 3 minutes

3. Remove the bowl from the double boiler and beat the mixture on high speed until stiff peaks form, about 5 minutes

4. Pipe the meringue onto a baking sheet using a piping bag

5. Bake in a preheated oven at 100°C (212°F) for 1.5 hours