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Crisp Chewy Meringues



  • 1.

    Whip the whites and salt into peaks, add the vanilla, and continue beating to stiff peaks.

  • 2.

    Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved.

  • 3.

    Sift together the icing sugar and cornstarch.

  • 4.

    Sift over the meringue and gently fold until fully incorporated.

  • 5.

    Pipe or spoon the meringues onto a parchment-lined baking sheet.

  • 6.

    Bake at about 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours.

  • 7.

    Remove from the oven.

  • 8.

    Cool on the trays.

  • 9.

    Store in an air-tight container.

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Crisp Chewy Meringues.


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Posted by SB109Report
These look really great, you could use a strong ziplock bag for piping if you don't have a professional one. Then the kids can have a go and it's not that messy. We have chickens now so we have heaps of eggs to try this with.
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