Meringue

I baked a lot and it's unfortunate that I only decided to start an official food blog now. Today, I decided to try my hands on making meringue. Oh, yes, those egg whites with sugar whipped till stiff peak and baked at low temperature.

It was a good attempt, it wasn't perfect, neither was it a complete failure. Apart from it sticking to the parchment paper and being less marshmellow like internally, it's quite delicious. Kids, will love it with its marshmellow-cotton-candy like texture.

My brother has downed 4 pieces in one go and he refuses to let me bring the remaining meringue for my friends. 

Recipe :

3 large egg whites

1/4 teaspoon cream of tartar (you can substitute with salt or lemon juice)

3/4 cup (150 grams) caster sugar (if you don't have superfine sugar simply take granulated white sugar and process it for about 30-60 seconds in a food processor)

1/4 teaspoon pure vanilla extract

Garnish:

1/4 cup shaved Almonds

Steps:

1. Preheat oven to 95*C and place the rack in the center of the oven. Line a baking sheet with parchment paper.  

2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Note: Soft peaks are when the egg whites are froty white but it stills ribbony like when you flip the spatula upside down, it doesn't hold onto the spatula.

3. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the vanilla extract.  

Note: Stiff peaks is when the egg whites are froty and it holds onto the whisk.spatula when you flipped it upside down. It just holds its form and its not liquid. The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.

4. Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding.  

5. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle the tops of the cookies with a few shaved almonds, if desired.

6. Bake the meringues for approximately 1 1/2 to1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. 

7. The meringues are done when they are pale in color and fairly crisp. (The meringues will release easily from the parchment paper.)

8. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.The meringues can be covered and stored at room temperature for several days.

Makes about 10 - 2 1/2 inch (6 cm) meringues.

Original recipe from JoyofBaking-Meringue.

Tips :

- Do use eggs at room temperature, mine were cold and it took a fair bit of time to froth.

- Always always check on your meringue to avoid burning.

- Use a parchment paper, I tried doing it without and it stuck so badly to the tray.

- Your mixer should be dry and clean of grease!

- Don't worry when your eggs doesn't froth, it takes a while, I panicked because my egg whites weren't reaching their peaks till I cranked up the speed till real high. 

Would I attempt it again? Maybe, it taste pretty good but the process is daunting for an amateur like me. 

-thevanillapudding-