This Classic Meringue Delight is a timeless dessert that impresses with its light, airy texture and delicate sweetness. Perfect for any occasion, these meringues are easy to make and a joy to eat.
Egg Whites are the star of this recipe, providing structure and volume. Make sure they are at room temperature for optimal whipping. Granulated Sugar sweetens the meringue and helps stabilize the egg whites. Adding it gradually is key to achieving that glossy finish. Vanilla Extract infuses a subtle, comforting flavor. You can experiment with other extracts too, but vanilla is a classic choice. Cream of Tartar acts as a stabilizer, ensuring your meringue holds its shape beautifully. Lastly, a Pinch of Salt enhances all the flavors, balancing sweetness with a hint of savory.
These meringues make a delightful standalone treat, but pairing them with fresh berries and a dollop of whipped cream elevates them to a more sophisticated dessert. For a festive touch, drizzle with melted chocolate or sprinkle with crushed nuts.
Start by preheating your oven to 225°F (110°C) and preparing a baking sheet with parchment paper. This will prevent the meringues from sticking. In a clean, dry bowl, beat the egg whites with a pinch of salt on medium speed. This initial step will make them frothy, setting the stage for the rest of the process.
Next, add the cream of tartar and continue beating until you see soft peaks forming. This means when you lift the beaters, the peaks will start to hold but will eventually melt back into themselves. Now comes the part where patience pays off: gradually add the sugar, one tablespoon at a time, as you increase the speed to high. Keep beating until the mixture forms stiff, glossy peaks. You’ll know you’re there when the peaks stand firm and the mixture looks shiny.
Gently fold in the vanilla extract with a spatula, using a light hand to avoid deflating the meringue. Spoon or pipe the meringue onto the prepared baking sheet. You can make simple dollops or get creative with shapes.
Bake in your preheated oven for 1 hour and 30 minutes. You’ll know they’re done if they lift effortlessly from the parchment and sound hollow when tapped. Turn off the oven but leave the meringues inside with the door slightly ajar to cool for another hour. This step ensures they dry out completely, giving you that perfect crunch.
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