Vanilla meringues topcook.tomathouse.com
Ingredients:
- Whites of 3 large eggs at room temperature
- 0.5 tsp vanilla extract
- 1/8 tsp cream of tartar
- 3/4 cup granulated sugar
- Special equipment: a large pastry bag with a large star-shaped tip
Preparation:
- Preheat oven to 93°C and line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, vanilla, and cream of tartar. Beat until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating for about 15 seconds after each addition. Once all the sugar has been added, beat for another 5 minutes. The whites should be shiny and stiff, but not dry.
- Spoon the mixture into a large pastry bag fitted with a large star-shaped tip. Pipe 5cm (2in) meringues onto the prepared baking sheets, spacing them about 2cm (0.8in) apart.
- Bake for 45 minutes, then turn off the oven and leave the meringues in the oven for another 30 minutes. Remove and cool completely before transferring to a storage container.
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