Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Crisp Chewy Meringues
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- Level: Easy
- Total: 2 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 16 meringues
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 58
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 20 mg
- Level: Easy
- Total: 2 hr 25 min
- Prep: 25 min
- Inactive: 1 hr
- Cook: 1 hr
- Yield: 16 meringues
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 58
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 13 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 20 mg
Ingredients
Directions
- Using a whisk or electric mixer, whip the egg whites and salt into peaks. Add the vanilla, and continue beating to stiff peaks.
- Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.
- Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
- Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours.
- Remove the meringues from the oven. Cool on the trays. Store in an air-tight container.
