Meringues have a delicate personality that spells love.

Meringues are the perfect way to make Mom feel special and a great project for kids. Factor in 30 minutes prep time, an hour in the oven and you’re done!  This decadent dessert base is made of egg whites & sugar whipped into a beautifully silky, glossy, luscious batter that’s crystally sweet with a marshmallow inside and crackle to the touch exterior.  So grab the mixer guys, let’s get started!

 

Meringues can be small as cookies or as large as a cake round.

 Meringues

T=tablespooon, t= teaspoon

  •  1 1/2 c. super fine granulated white sugar
  • 1 1/2 T. cornstarch
  • 1 1/2 t. vanilla extract
  • 2 t. white vinegar
  • 3/4 c. egg whites, (about 6 large), room temp

Preheat oven to 275°

Pulse sugar & cornstarch in a food processor until well combined.  Stir vanilla & vinegar together in a small bowl and set aside.  Beat the egg whites with a pinch of salt on medium speed until they reach soft peaks.  Increase the speed to medium high and add the sugar  mixture 1T. at a time.  Once the sugar is added, beat an additional minute, add the vanilla & vinegar, increase the speed to high.  Beat for 5 minutes until the batter is glossy and holds stiff peaks.

Spoon out 1 1/2 cups of batter onto a parchment lined baking sheet.  Spread to create a 9-inch round.  Repeat this two more times.  Depending on the size of the baking sheet you use, you may fit two rounds on one.  Since these will be layered, two rounds need to have very smooth tops while the 3rd can have more wispy, decorative peaks on the top.  For smaller individual meringues, portion out in 4-5 inch rounds, or aim for cookie size.  These do not rise, nor do they spread so they can all be in the oven at once.  Bake 1 hour in the oven.   Turn oven off and leave in the oven until ready to assemble.

To store the meringues, they can be frozen or kept in a dry area covered.  Keep them on the parchment and be extra gentle when transferring them to a proper container as they crackle to the touch!  If stacking 3 9″ rounds for storage, be sure to put the flat topped ones under the decorative topped.

Just before serving, if using 3 rounds, layer with whipped cream and dust with chocolate shavings or berries.  For individual rounds, top with a dollop of whipped cream & a sprinkle of edible flowers.  The cookie sized meringues are sweet when dusted with cocoa and whipped cream on the side to dip in.

If you’re out of time, why not buy Mom a gift certificate for a private cooking lesson!