Meringue

This delicious and delicate dessert is a big winner if you eat it alone, together with fruits, ice cream, vanilla custard or whipped cream. It's a wonderful dessert any time of year. The best way to make sure you get a perfect result is to use room temperature egg whites and to start whipping your egg whites at a low speed then gradually increase speed until you get the right consistency.

Ingredients;

1 1/2 tsp vanilla extract or vanilla powder

2 tsp white wine vinegar 

1 1/2 tbsp cornstarch

1 1/2 cup granulated sugar

6 large egg whites (room temperature)

A pinch of Salt

Preheat oven to 275F and line a baking sheet with parchment paper. 

Pour vanilla extract and vinegar into a cup and mix sugar and cornstarch in a small bowl. In the mixer bowl whip egg whites and salt using the whisk attachment. Remember for a good result to start at low speed. When soft peaks start to form increase speed to medium high and gradually add the sugar/cornstarch mixture. After a few minutes add the vanilla/vinegar mix. Increase speed further and whip until meringue is glossy and stiff, this takes 4 to 5 minutes. 

If you are using the meringue with fruits or ice cream or any other filling spoon it into large round mounds on the baking sheet and create an indentation in the middle for the filling. 

Place the baking sheet in the oven. Reduce oven temperature to 250F and bake for 50-60 minutes. The Meringues are supposed to be crisp on the outside but with a marshmallow-like inside. If the Meringues takes on color during baking reduce the oven temperature a bit.

 

When done cool the Meringues on a wire rack. Use immediately or store in a sealed container at room temperature for up to a week.