Crisp Chewy Meringues

Name: Crisp Chewy Meringues
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: 16 meringues
Ingredients: 4 egg whites; Pinch salt; 1 teaspoon vanilla (or orange flower water, or maple extract); 1/8 teaspoon cream of tartar; 2/3 cup sugar; 2/3 cup icing sugar (confectioners' sugar); 1 tablespoon cornstarch

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Level: Easy

Total: 2 hr 25 min
Active: 25 min

Yield: 16 meringues

Level: Easy

Total: 2 hr 25 min
Active: 25 min

Yield: 16 meringues

Ingredients

4 egg whites

Pinch salt

1 teaspoon vanilla (or orange flower water, or maple extract)

1/8 teaspoon cream of tartar

2/3 cup sugar

2/3 cup icing sugar (confectioners' sugar)

1 tablespoon cornstarch

Directions

Using a whisk or electric mixer, whip the egg whites and salt into peaks. Add the vanilla, and continue beating to stiff peaks.
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.
Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated.
Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours.
Remove the meringues from the oven. Cool on the trays. Store in an air-tight container.

Recipe courtesy of Laura Calder