8 ounces Egg whites
1 pound Granulated sugar
2 teaspoons Dried egg whites (optional)
1 teaspoon Vanilla extract
Yield: 3 Disks
1. Place the egg whites in a mixing bowl with whip attachment and whip on medium speed until foamy and the mixture holds soft peaks.
2. Sift 8 ounces (240 grams) of the sugar with dried egg whites then add gradually to the whipping egg whites. Continue to whip the egg whites on medium speed until very stiff and glossy.
3. Remove from the machine. Fold in the remaining sugar and vanilla without over mixing.
4. Spread or pipe the meringue into desired shapes on parchment-lined sheet pans.
5. Bake at 225°F (108°C) for 1 to 2 hours. Break a baked meringue disc to verify doneness. Check the interior after 30 seconds and if the interior is still sticky and moist return the meringue to the oven. The baked meringue should be firm, crisp and dry inside but not browned.
6. Once cooled, the baked meringues may be stored in tightly closed plastic bags. Properly wrapped it will have long shelf life.
7. Yield: 3 disks of 8 inches each; 1 pound 8 ounces meringue
Notes: Variations:
Coffee Meringue -- Substitute 0.5 ounce (15 grams) instant coffee powder and 0.5 fluid ounce (15 milliliters) coffee extract for the vanilla. Coffee crystals will be visible in the meringue.
Lemon or Orange Meringue -- Omit the vanilla extract. Add 0.14 ounces (4 grams/2 teaspoons) lemon or orange zest to the meringue at the end of the whipping.
Coconut Meringue -- Fold 6 ounces (180 milliliters) macaroon-type coconut along with the remaining sugar.
Almond Meringue -- Fold 4 ounces (120 grams) almond flour and 8 ounces (240 grams) toasted chopped almonds into the whipped egg whites with the remaining sugar.
1 pound Granulated sugar
2 teaspoons Dried egg whites (optional)
1 teaspoon Vanilla extract
Yield: 3 Disks
1. Place the egg whites in a mixing bowl with whip attachment and whip on medium speed until foamy and the mixture holds soft peaks.
2. Sift 8 ounces (240 grams) of the sugar with dried egg whites then add gradually to the whipping egg whites. Continue to whip the egg whites on medium speed until very stiff and glossy.
3. Remove from the machine. Fold in the remaining sugar and vanilla without over mixing.
4. Spread or pipe the meringue into desired shapes on parchment-lined sheet pans.
5. Bake at 225°F (108°C) for 1 to 2 hours. Break a baked meringue disc to verify doneness. Check the interior after 30 seconds and if the interior is still sticky and moist return the meringue to the oven. The baked meringue should be firm, crisp and dry inside but not browned.
6. Once cooled, the baked meringues may be stored in tightly closed plastic bags. Properly wrapped it will have long shelf life.
7. Yield: 3 disks of 8 inches each; 1 pound 8 ounces meringue
Notes: Variations:
Coffee Meringue -- Substitute 0.5 ounce (15 grams) instant coffee powder and 0.5 fluid ounce (15 milliliters) coffee extract for the vanilla. Coffee crystals will be visible in the meringue.
Lemon or Orange Meringue -- Omit the vanilla extract. Add 0.14 ounces (4 grams/2 teaspoons) lemon or orange zest to the meringue at the end of the whipping.
Coconut Meringue -- Fold 6 ounces (180 milliliters) macaroon-type coconut along with the remaining sugar.
Almond Meringue -- Fold 4 ounces (120 grams) almond flour and 8 ounces (240 grams) toasted chopped almonds into the whipped egg whites with the remaining sugar.
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