Classic Meringue

🛒Ingredients (Grocery List)

  • 2 large Egg Whites

  • Pinch of Salt

  • 1/2 cup Sugar

  • 1 tsp Lemon Juice

  • Butter for brushing

  • All-purpose Flour for dusting

🍴Serves: 4

⏰Prep Time: 15 min

⏱️Cook Time: 75 min


🥣Instructions

1. Preheat the oven to 225 degrees. Brush a baking sheet with Butter and dust lightly with Four, tapping off the excess.

2. In a medium bowl, beat the egg Whites with the Salt and Lemon Juice at low speed until foamy, then beat at high speed until firm peaks form when the beaters are lifted. Beat in the Sugar 2 tablespoons at a time until shiny.

3. Spoon or pipe the meringue onto the baking sheet in 1 1/2-inch mounds. Transfer to the oven and bake until firm, about 1 hour and 15 minutes. Let cool completely before serving.


💡Tips

  • Instead of buttering and flouring the baking sheet, you can line it with parchment paper or foil.

  • Pastry chefs sometimes leave their meringues in a barely warm oven overnight, so ne patient until your Meringues are completely dry if you don’t want them to collapse when removed from the oven.

  • Egg Whites that are too cold do not whip as well as Whites at room temperature. Remove them from the refrigerator half an hour ahead of time and let them warm up slightly.

  • The Meringues are cooked when they are firm and slightly browned.

  • Baked Meringues can be stored in a airtight container for up to 2 weeks.