Time: 5 hours 25 minutes
Complexity: average
Quantity: 35 pcs.

Although meringues are made with just two main ingredients—egg whites and sugar—they're a rather delicate dessert, which is why they're prized as a gourmet treat. When whipping the egg whites, use a perfectly clean bowl and whisk. This will ensure the mixture whips easily and quickly, and cream of tartar will help stabilize the meringue and improve its quality. When baking the meringue, it's important to remember that it needs to dry in the oven at a low temperature while remaining pristine white. If the meringue begins to darken, open the oven door slightly. Secure the finished meringues together in pairs with jam or lemon curd.

Ingredients:

• Whites of 4 large eggs, room temperature
• 0.5 tsp cream of tartar
• 1/4 teaspoon salt
• 2 and 1/4 cups powdered sugar
• Seedless jam or lemon curd

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

eggs, cream of tartar, powdered sugar, lemon cream

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Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven; preheat oven to 120°C (250°F). Line 2 baking sheets with parchment paper.
Step 2
• In a large, clean, dry bowl, beat the egg whites, cream of tartar, and salt with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes more.
Step 3
• Transfer the meringue to a piping bag fitted with a large star or flat tip. Pipe approximately 70 1-inch (2.5 cm) discs onto baking sheets, leaving space between each disc. Bake at 250°F (120°C) until the meringues are crisp and dry, about 3 hours. Cool completely on the baking sheets. Store the meringues in an airtight container in a dry place for up to 1 week. Before serving, sandwich two meringues together with jam or lemon curd.

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