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Growing Chefs! Ontario Meringue

Meringue

Meringue is a light, airy dessert made from whipped egg whites and sugar, often baked to a crisp texture with a sweet, delicate flavour.
Difficulty
Intermediate
Yield
40-45 pieces
Ingredients
2 large egg whites, room temp (if you forget, put them in warm water for 15 minutes)1/2 cup granulated sugar1/8 teaspoon salt1/8 teaspoon cream of tartar
Equipment
Measuring spoonsMeasuring cupsMixing bowls of various sizesSpatulaBaking sheet lined with parchmentStand mixer with whisk attachmentPiping bag with tipsTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 200°F.

Add egg whites, sugar, salt and cream of tartar and beat with whisk attachment on high speed 7 minutes or until you have glossy ribbons and the peaks stay fairly stiff.

Transfer meringue to a pastry bag fitted with a round tip. Pipe into desired shape onto a parchment lined baking sheet.

Get Cooking!

Bake in the oven until meringue is completely dried outside, approximately 2 hours. Turn the oven off and leave the meringues in for another hour until completely dried out, or alternatively, use a dehydrator overnight.