Maybe you've made meringue before, but this recipe uses a technique you might never have tried.
Meringue
Chef Meg Romano
Varies
15 minutes
15 minutes
French
Dessert
For a (mostly) mess-free option, weigh your egg whites instead of trying to measure them in cups.
Ingredients
- 1¼ cups egg whites (~300g, ~10 eggs)
- 2.5 cups sugar
Tools:
- Hand Mixer
- Steel Bowl
- Saucepan
- Digital Scale
Directions
- Place egg whites and sugar in a very clean stainless-steel bowl and whisk thoroughly till smooth.
- Set over a simmering saucepan of water on the stove that is wide enough where the bowl is not touching the water. Allow sugar to dissolve, until it is warm and no longer granular.
- Pour into a mixing bowl and whip on high speed with a hand or stand mixer for 5 minutes or until stiff peaks have formed.