Description
Light, crisp meringues are surprisingly easy to make. Perfect with berries or whipped ricotta!
Ingredients
Units
Scale
- 6 large egg whites
- 1/2 cup superfine sugar, aka caster sugar
- 1 cups (237 ml) powdered sugar
Instructions
- Preheat the oven to 212°F (100°C).
- Line 2 cookie sheets with parchment paper.
- Put the egg whites into a large, clean, dry mixing bowl.
- Beat the egg whites on medium speed until soft peaks form. Increase speed and gradually add superfine sugar, one teaspoon at a time, whipping for 4 seconds after each addition.
- Continue until the egg whites are thick and shiny.
- Turn off the mixer.
- Sift powdered sugar into the egg whites in thirds, gently folding it in with a spatula. Avoid over-mixing.
- Scoop spoonfuls of meringue onto the prepared cookie sheets in small mounds.
- Bake at 212°F (100°C) for 1 1/4 to 1 1/2 hours.
- Meringues are done when they sound crisp when tapped.
- Let the meringues cool on the trays or a cooling rack.
- Serve plain or with berries, or with whipped ricotta cheese and berries sandwiched between two meringues.
Notes
- For perfectly glossy meringues, ensure your bowl and whisk are completely grease-free.
- Room temperature egg whites whip up to a greater volume, resulting in lighter meringues.
- Store baked meringues in an airtight container at room temperature for up to 3 days; they’ll stay crisp longer if stored in a single layer.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 meringue
- Calories: 40
- Sugar: 10
- Sodium: 1
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 9
- Protein: 1
- Cholesterol: 10