While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar. It’s a must-have topping for many a desserts - everything from a classic lemon meringue pie to a heavenly baked alaska - and if you follow these few simple steps you’ll be a master meringue maker in no time.
Things You'll Need
A glass or metal mixing bowl
3 egg whites - room temperature
1/4 tsp lemon juice
1/4 cup granulated sugar
For a hard meringues, such as these toffee kisses, you’ll need to double the recipe above, and add a ¼ tsp cream of tartar before you add the sugar. Beat the egg whites as above until they form stiff, glossy peaks. Fold in 1 tsp of vanilla.
Preheat your oven to 275˚ F (135°C). Pipe or dollop the egg whites onto a parchment lined baking sheet, and bake until firm - about 30 minutes. Cool on wire racks before serving.
Store cooled meringues in an airtight container for 1 week or wrap well and freeze up to 1 month.