The these are my favorite, and the recipe originated from the New Zealand-Australia area.
Meringue is a sweet, airy dessert made from whipped egg whites and sugar. Here’s a basic recipe:
Ingredients:
4 large egg whites (at room temperature)
1 cup (200g) granulated sugar
½ tsp vanilla extract (optional)
A pinch of salt or cream of tartar (optional, helps stabilize)
Instructions:
Preheat the oven: Preheat your oven to 225°F (107°C). Line a baking sheet with parchment paper.
Prepare egg whites: Make sure your egg whites are at room temperature for better volume. If using fresh eggs, separate the whites from the yolks carefully, ensuring no yolk gets into the whites. Even a tiny bit of yolk can prevent the egg whites from whipping properly.
Whip the egg whites:
In a clean, dry bowl, begin beating the egg whites with an electric mixer on medium speed. Add a pinch of salt or ¼ teaspoon of cream of tartar if using.
Once soft peaks form (when you lift the beaters, the egg whites should slightly hold their shape but still curl over), gradually add the sugar, about one tablespoon at a time, beating on high speed.
Continue to beat until stiff, glossy peaks form. The meringue should be firm and hold its shape. It should feel smooth and the sugar should be completely dissolved (you can check by rubbing a small amount between your fingers—there should be no graininess).
Add vanilla (optional): If you’re using vanilla extract, add it now and give it one final gentle mix.
Shape the meringue: Use a spoon or piping bag to shape the meringue onto the parchment paper. You can make small cookies, or spread it out into a larger shape like a pavlova or a meringue pie topping.
Bake: Place the meringue in the oven and bake for about 1.5 to 2 hours, depending on the size of the meringues.
meringues should be dry to the touch and easily lift off the parchment paper. They will have a slightly crispy exterior and a marshmallow-like interior.
Cool: Turn off the oven, leave the meringue in for about an hour to cool slowly. This prevents cracking.
Once cooled, you can enjoy them on their own or use them as a topping for pies, pavlovas, or cakes!
