Vanilla Meringues
Ingredients
meringues:
3 egg whites
3/4 cup cane sugar + 2 tbsp + 2 1/2 tsp
4 tbsp water
1/2 tsp vanilla paste
specialty items:
Method
Prepare the sugar syrup: In a saucepan, add water and 3/4 cup sugar. Place over medium-low heat and insert a candy thermometer into the mixture.
Whisk the egg whites: In the bowl of a stand mixer, beat the egg whites on medium speed. Add 2 tbsp + 2 1/2 tsp sugar and continue beating.
Monitor the sugar syrup: While the egg whites are beating, slowly stir the sugar syrup. Keep an eye on the thermometer until the mixture reaches 248°F.
Combine syrup and egg whites: Once the sugar syrup reaches 248°F, increase the speed of the mixer to high. Slowly pour the hot syrup into the egg whites while beating.
Beat until stiff peaks form: Continue beating on high speed until the mixture has cooled and forms stiff, glossy peaks.
Preheat the oven: Preheat your oven to 215°F (102°C) and line 3 cookie sheets with parchment paper.
Prepare the meringue: Transfer the meringue into a pastry bag fitted with a large tip of your choice.
Pipe the meringues: Pipe 2-3 inch swirls onto the parchment, leaving about 2 inches of space between each meringue.
Bake the meringues: Bake for 2-3 hours, or until the meringues have set. They should be crisp and dry on the outside. Remove from the oven and let cool for 5 minutes. If the meringues don’t easily lift off the parchment, they need more time in the oven.
Serve and enjoy: Serve the meringues on top of your favorite dessert, or enjoy them on their own with a cup of coffee or tea. Enjoy!
Notes
