Meringues are my favorite thing to make when I feel like baking, but my pantry leaves much to be desired (happens more often than I care to admit, as an aspiring food blogger). Considering the thing you need the most of is time to make these delicate desserts, I was able to whip them up this weekend with my sister-in-law. I had never made them before and found them to be surprisingly easy.
Here’s what you’ll need:
- 6 egg whites (at room temperature)
- 1 1/2 cups sugar
- 2 tsp corn starch
- 2 tsp lemon juice
- 2 tsp vanilla extract
Here’s what you do:
- Preheat oven to 225ºF. Make sure the rack is positioned in the center.
- Line baking sheets. I used a silicone baking mat (they are the best) but parchment paper will do the trick!
- Using a stand mixer or electric mixer, beat the 6 egg whites on high speed for 1 minute. Soft peaks should form at this point. With mixer still running, gradually add sugar and beat for 10 minutes until you get a glossy mixture and stiff peaks.
- Working quickly, fold in the vanilla and lemon juice with a rubber spatula. Then, fold in the corn starch and mix until combined.
- Fill a piping bag fitted with a decorating tip with the meringue mixture.
- Pipe mixture onto baking sheets. To create nests, I piped the base first and then piped a ring on the top to allow room for a filling.
- Bake at 225ºF for 1 hour and 15 minutes. After 1 hour and 15 minutes, turn your often off but do not open the door. Leave the meringues in the oven for 30 more minutes.
- Take the meringues out and allow them to cool before filling and serving. I store mine in tupperware containers on my counter for up to 5 days.
I topped mine with homemade whipped cream (chocolate and regular YUM) and fresh berries. It was my way of celebrating 4th of July in the middle of February.