Vanilla meringues

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 24

These airy vanilla meringues are the perfect example of gluten-free baking. Light and crisp, they'll delight you with their rich flavor. They can be stored in a tightly sealed container for several days. To keep them fresh longer, Ree Drummond adds a marshmallow to the container.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Whites of 3 large eggs at room temperature
0.5 tsp vanilla extract
1/8 tsp cream of tartar
3/4 cup granulated sugar
Special equipment: a large pastry bag with a large star-shaped tip

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cream of tartar, meringue

Cooking the dish according to the recipe:

Preheat oven to 93°C and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites, vanilla, and cream of tartar. Beat until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating for about 15 seconds after each addition. Once all the sugar has been added, beat for another 5 minutes. The whites should be shiny and stiff, but not dry.

Spoon the mixture into a large pastry bag fitted with a large star-shaped tip. Pipe 5cm (2in) meringues onto the prepared baking sheets, spacing them about 2cm (0.8in) apart.
Bake for 45 minutes, then turn off the oven and leave the meringues in the oven for another 30 minutes. Remove and cool completely before transferring to a storage container.

Categories:

recipe / Gluten-free dishes / Mixer / Desserts / Soufflé, puddings, meringues, meringues / Ree Drummond

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