Classic Meringue

Published May 1, 1995.

Why this recipe works:

For our meringue shell recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringues hardened properly but not so much they were cloying. We added the sugar to the meringues in three stages to produce maximum volume and optimum… read more

For our meringue shell recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringues hardened properly but not so much they were cloying. We added the sugar to the meringues in three stages to produce maximum volume and optimum texture and piped or shaped the meringues immediately after they were made. Finally, to ensure doneness in our meringue recipe, we made a few small "test" meringues with leftover whipped egg whites.

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Makes 2 large disks or 8 individual shells

Ingredients

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