Basic Meringue Recipe

For a few years I made a meringue all the time. It was Pearl’s request every birthday and they are so light and simple that it was an easy request to fill.

My mom has conditions, like the weather has to be right or the meringue won’t work. I imagine if you live somewhere outside of sea level, this probably works regularly for you. If you live in the Seattle area - or anywhere that has “misty” days, you will need to choose your day to make this accordingly. It really does seem to stay chewier on days when the weather is damp. A dry sunny winter day is actually the perfect day for meringue.

There are three secrets to making the perfect meringue:

1. Don’t make these when it’s pouring down rain, the humidity kills them.

2. Don’t go too fast with the sugar. Be slow.

3. Watch your oven temperature and don’t rush anything.

Basic MeringuE

4 large egg whites

pinch of salt

1/2 cup sugar

1/4 teaspoon meringue powder

STEP 1

Preheat oven to 200 degrees.  Line two baking sheets with sil-pat or parchment paper.

In a stand mixer, whisk together egg whites and salt until bubbly.  With the mixer running slowly add sugar and meringue powder. Whisk until stiff peaks form - about five minutes.

STEP 2

Divide the meringue into two equal portions and spread to a 2” thick layer on each of the parchment lined pans.

STEP 3

Bake meringues two hours until crisp to the touch.  Turn off the heat and let sit in the oven one hour - without opening the door. Remove from the oven and make sure they are completely cool before topping them.

These store about a week in an airtight container. But I recommend letting them cool, then immediately turning them into dessert! Either layer with my Rhubarb Curd, or any kind of berries and whipped cream.

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