Follow these steps for perfect results
Egg Whites
large
Superfine Sugar
Vanilla Extract
pure
Preheat the oven to 225°F (107°C).
Line a baking sheet with foil.
In a medium bowl, beat the egg whites at low speed until foamy.
Increase the speed to high and beat until firm peaks form when the beaters are lifted.
Gradually beat in the sugar, 2 tablespoons at a time, ensuring each addition is well incorporated before adding the next.
Beat in the vanilla extract until combined.
Spoon or pipe the meringue onto the prepared baking sheet in 1 1/2-inch mounds, or stripes.
Bake for 1 hour and 15 minutes, or until the meringues are firm.
Turn off the oven and let the meringues cool completely inside with the door slightly ajar.
Once cooled, serve immediately or store in an airtight container for up to 2 weeks.
Expert advice for the best results
Ensure the bowl and beaters are clean and grease-free for optimal meringue formation.
Avoid over-baking the meringues to prevent browning.
Store in a cool, dry place to maintain crispness.
Everything you need to know before you start
5 minutes
Yes, can be made several days in advance.
Arrange on a tiered dessert stand.
Serve with fresh berries and whipped cream.
Dust with powdered sugar before serving.
Its sweetness complements the meringue.
Discover the story behind this recipe
Popular dessert in many European countries.
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