Meringue

By gmbeckett

Ingredients

• 4 large organic or free-range egg whites (room temperature)
• 1 1/4 cups granulated sugar
• 1 pinch sea salt
• 1 1/2 cups heavy cream
• 4 tbsp sifted icing sugar
• 1 vanilla bean (halved and seeded)
• 1/4 cup icing sugar for garnish
• 1 package candy-covered chocolate eggs (optional)

Preparation

Step 1

Preheat oven to 300

Place egg whites into clean/dry mixing bowl. Be careful there are no shells or egg yolk in the bowl. Beat egg whites on medium speed until the whites form firm peeks.

Add sugar/salt gradually to egg whites (while mixer is on). Increase the speed of the mixer to high for approximately 7 minutes. Meringue mixture should be glossy and white.

Line a baking sheet with parchment paper. Place a small spot of meringue in each corner of parchment paper and pat down onto baking sheet to keep in place.

Spoon meringue onto paper. Using an off-set spatula or back of a large spoon spread and shape the meringue into an egg shape.

Place on the middle rack in preheated oven and bake approximately 1 hour or until golden brown. Remove and let cool. Cut into individual servings and top with vanilla whipped cream and sprinkle with icing sugar, candy eggs and/or orange segment(s) if using.