I have been making meringues for a very long time – since I was ten. It has always been a bit of a surprise as to how they come out. Often they are sticky like caramel on the inside, or soft like the top of a key-lime or lemon pie. Ideally they should be crunchy throughout without any large bubbles. Recently I was given some key tips for making more uniformly crunchy meringues.
Servings: Dessert for 4 (multiplies nicely – reduce the sugar a bit)
Preparation: 4 days and 1 hour (total)
Cooking: 85 minutes @ 135°C (275°F)
- 4 egg whites
- a pinch of salt
- 1 cup of sugar (250 ml)
- 1 tablespoon of white vinegar (15 ml)
- Separate the yolks and whites. Keep the whites in the fridge for four days or more.
- Beat the egg whites and pinch of salt until large bubbles form. This takes 30 – 60 seconds depending on your beater.
- Let sit for 20 minutes to let it settle.
- Repeat the two steps above three times.
- Now beat the egg whites into a thick firm foam.
- Add the sugar one tablespoon at a time while beating well.
- Add the vinegar and continue beating.
- You should now have a thick glossy mouse. Similar to the consistency of shaving cream.
- Cover a large cooking tray with parchment paper.
- Drop heaping teaspoons of meringue onto your sheet with some space in between. If you make them too thick or thin the cooking time will change.
- Place in heated oven for 85 minutes. Pop out a meringue and cut it in two to check it’s consistency.
- Remove from oven, separate from parchment paper and let the meringue cool. It only takes a minute before they can be enjoyed.
- You can store them in a cookie tin for a couple weeks. Keep them away from humidity.