My Favorite Meringue Food

MERINGUES

Steps:

• Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes.
• For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture.
• Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

MY FAVORITE MERINGUE

Steps:

• Preheat the oven to 400°F/200°C/180°C fan/gas 6 and line a large baking sheet with baking parchment.
• Pour the sugar onto the sheet and spread it out into an even layer. Warm in the oven for 5-6 minutes, until it feels hot to the touch and the very edges of the sugar are starting to melt.
• While the sugar is heating up, put the egg whites into a large clean and grease-free bowl or the bowl of a stand mixer. You'll need an electric hand-held whisk or stand mixer to get the volume required for great meringue; don't try to do it by hand. Whisk the whites until they form stiff peaks. You should be able to tip the bowl upside down without anything falling out-when you can do this you know it is ready.
• Carefully whisk the hot sugar into the egg whites, adding a spoonful at a time and fully mixing in each one before adding the next. If you do this too quickly, the meringue may collapse, so add it slowly and carefully. Avoid using any of the melted sugar from the edges of the baking sheet- this will not dissolve properly.
• When all the sugar has been added, turn the mixer speed up and whisk for 8-10 minutes or until the mixture is really thick and glossy. If you rub a small amount between your fingers, you shouldn't be able to feel any grains of sugar but, if it still feels gritty, continue to whisk for a few more minutes until it feels smooth. Your meringue is now ready to bake.

AUTHENTIC FRENCH MERINGUES

Steps:

• Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet.
• In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
• Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.