Thursday, Dec 20 2007

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Hard Meringues

Source: Alberta Egg Producers Board

Ingredients

6 egg whites, at room temperature
1/2 mL (1/8 tsp)cream of tartar
500 mL (2 cups) sugar
5 mL (1 tsp) vanilla extract
15 mL (1 tbsp) white vinegar

Method

 

1. Preheat oven to 140^oC (275^oF).
2. Grease 2 baking sheets.
3. In a large mixing bowl, beat egg whites with electric mixer until foamy.
4. Add cream of tartar and continue beating until soft peaks form.
5. Gradually add sugar, 30 mL (2 tbsp) at a time, beating constantly until sugar is dissolved.
6. Add vanilla and vinegar and beat until whites are very stiff and shiny, about 10 minutes more.
7. Place about 125 mL (1/2 cup) meringue on baking sheet.
8. Using your hands, pull the meringue into a peak.
9. Smooth the sides, and repeat with remaining meringue.
10. Alternatively, pipe meringue onto baking sheet using a pastry bag.
11. Bake until meringues are lightly browned, about 45 minutes.
12. Cool completely on wire racks.

Makes: 8 large meringues.
Preparation: 15 minutes
Cooking: 45 minutes.

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