Follow these steps for perfect results
egg white
granulated sugar
powdered sugar
Preheat oven to 280F.
Whisk the egg whites until they are stiff, gradually adding the granulated sugar as you whip them.
Continue whisking until the mixture forms stiff peaks.
Gently fold in the powdered sugar using a spatula until just combined.
Transfer the meringue mixture to a pastry bag fitted with a tip.
Pipe meringue kisses or desired shapes onto a silicon mat or parchment paper lined baking tray.
Bake for 40 minutes.
Reduce oven temperature to 210F and bake for an additional 20 minutes.
Turn off the oven and let the meringues cool completely inside the oven to prevent cracking.
Expert advice for the best results
Ensure the egg whites are at room temperature for best volume.
Avoid over-mixing the batter after adding the powdered sugar.
Bake in a low oven to dry out the meringues rather than browning them.
Do not open the oven door during baking to prevent cracking.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance and stored in an airtight container.
Arrange meringues on a dessert plate and dust with powdered sugar.
Serve with fresh berries and whipped cream.
Serve as part of a dessert platter.
Light and sweet, complements the meringue.
Discover the story behind this recipe
Popular in French and Swiss cuisine.
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