Baking Meringue
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NOTE - If you do not have superfine sugar on hand, you can place granulated sugar in a blender; process until finely ground.
INGREDIENTS
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/8 teaspoon salt
1/2 cup superfine sugarBeat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy; sprinkle cream of tartar, flavorings, and salt over egg whites; continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Pipe or spread meringue into desired shapes; bake as directed.
HOW TO BAKE MERINGUES - Position an oven rack in the middle of the oven. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Butter the paper lightly and dust with confectioners' sugar. With the tip of a dull knife and pressing lightly, make two circles (1-inch apart), on the parchment paper. A 9-ounce paper cup turned upside down makes a good guide for marking the circles.
Bake for about 1 hour until the meringues feel crisp on top and are lightly browned. Cool the meringues on the baking sheet until cool to the touch, about 1 hour. Once they are cooled, they are ready to fill or can be sealed in a metal tin for up to 5 days. OR BAKE ACCORDING TO RECIPE INSTRUCTIONS
NOTE - It is better not to bake meringues in humid weather, as they become sticky. But, if you must, turn off the oven and leave the meringues in the oven until they are cool, about 2 hours. Then, freeze the cooled meringues or leave in the turned-off oven to use later in the day.