Best Crisp Chewy Meringues Recipes

Crisp Chewy Meringues image

Provided by Food Network

Time 2h25m

Yield 16 meringues

Number Of Ingredients 7

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

Steps:

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.

Simple Meringue image

Provided by Martha Stewart

Yield Makes 7 to 8 cups

Number Of Ingredients 5

6 large egg whites, room temperature
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 1/2 cups superfine sugar
1 1/2 tablespoons cornstarch

Steps:

Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.
Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes.
Sift the cornstarch over the meringue, and fold in. Use meringue immediately.