Crisp Chewy Meringues

By maredan

Ingredients

• 4 * 4 egg whites
• * pinch salt
• 1 * 1 teaspoon vanilla (or orange flower water, or maple extract)
• 1/8 * 1/8 teaspoon cream of tartar
• 2/3 * 2/3 cup sugar
• 2/3 * 2/3 cup icing sugar
• 1 * 1 tablespoon cornstarch

Details

Servings 16

Preparation

Step 1

Directions

1. Whip the 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.
2. Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225ºF/110ºC until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours. Remove from the oven. Cool on the trays. Store in an air-tight container.