Meringues

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Ingredients

• 4 egg whites, at room temperature or (3/4 c pasteurized whites+ 1 tbl + 2 tsp meringue powder)
• 1/4 teaspoon salt
• 1/4 teaspoon distilled white vinegar or cream of tartar
• 1/2 teaspoon vanilla bean paste
• 1 cup (200 g) superfine or baker’s sugar
• 1/4 teaspoon almond extract
• 1/4 teaspoon vanilla extract

Preparation

Step 1

Preheat the oven to 225 degrees Fahrenheit (107 degrees Celsius). Line two half sheet pans with parchment paper.

Transfer the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until just foamy and add the salt, vinegar and vanilla bean paste. (The vinegar acts as a protein stabilizer, helping to maintain the integrity of the protein networks and prevent overmixing.)

With the mixer on high, add the superfine sugar a scant tablespoon at a time, letting it trickle in slowly (I count to ten). This is crucial; you must ensure that the superfine sugar completely melts into the meringue (the friction of the whisking causes the sugar to melt). If the sugar isn’t properly integrated and melted into the egg white mixture, your meringue will break and begin to weep while baking.

Beat the egg whites and sugar until very stiff, white and glossy.

Place half of the meringue in a clean bowl, leaving the remaining half in the mixing bowl. Place the orange extract and orange food coloring (if using) into the mixing bowl and whisk on high until fully incorporated.

Carefully transfer the plain meringue to a pastry bag fitted with a large star tip, working the meringue into the bag so it fills up only one side (you don’t have to be perfect). Spoon the orange meringue into the other side of the pastry bag. On the prepared pans, pipe the meringue into rosettes, starting in the center and carefully spiraling out until you’ve created a 3-inch (7.5 cm) rosette.

Bake for 2 hours, or until the exterior is crisp and sounds hollow when you tap the underside. You can store the meringues in an airtight, moisture-free container for up to 2 weeks.