With the simplest ingredients, the key to the formation of a good meringue is the formation of stiff peaks formed by egg white. If you've mastered French Macarons, this is even simpler than that - lesser steps to do and easier to do it successfully. In terms of taste, they are light, airy chewy and soft with a crisp exterior. The most important fact is meringue just a high source of protein, sugar as well :)
4 egg whites
2 1/4 cups confectioners' sugar
- Preheat the oven to 200 degrees F (95 degrees C). Flour a baking sheet.
- In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
- Place the meringues in the oven. Bake until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.