Giant Crunchy Meringues
Giant Crunchy Meringues
Ingredients
- 6 eggs, whites and yolks separated
- 300 grams caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
Instructions
- 1
Preheat your oven to 110°C and line two baking sheets with parchment paper.
⏱️ 15 min•🌡️ 110
- 2
Separate the 6 eggs into yolks and whites. Reserve the yolks for another recipe, such as crème anglaise.
⏱️ 3 min
- 3
In a clean, dry bowl, whisk the egg whites until they hold firm peaks.
⏱️ 5 min
- 4
With the mixer still running, gradually add the 300 grams of caster sugar, one tablespoon at a time. Continue whisking for approximately 8 minutes until the mixture is thick, glossy, and feels smooth when rubbed between your fingers.
⏱️ 8 min
- 5
Gently fold in the 1 teaspoon of white wine vinegar and 1 teaspoon of cornflour.
⏱️ 2 min
- 6
Drop large, freeform mounds of the meringue mixture onto the prepared baking sheets. Each mound should be roughly hand-sized. Use the back of a spoon to pull up rough peaks on each meringue.
⏱️ 5 min
- 7
Bake the meringues in the preheated oven for 1 hour and 15 minutes.
⏱️ 75 min•🌡️ 110
- 8
After baking, turn off the oven but leave the meringues inside with the door closed for at least 1 hour and 30 minutes. This allows them to cool slowly and become crisp.
⏱️ 90 min
- 9
The meringues are ready when they lift cleanly off the parchment paper and sound hollow when tapped.
Kitchen Tools
Nutrition Facts (per serving)
Giant Crunchy Meringues
- 6 eggs, whites and yolks separated
- 300 grams caster sugar
- 1 teaspoon white wine vinegar
- 1 teaspoon cornflour
Instructions
- 1
Preheat your oven to 110°C and line two baking sheets with parchment paper.
⏱️ 15 min•🌡️ 110 - 2
Separate the 6 eggs into yolks and whites. Reserve the yolks for another recipe, such as crème anglaise.
⏱️ 3 min - 3
In a clean, dry bowl, whisk the egg whites until they hold firm peaks.
⏱️ 5 min - 4
With the mixer still running, gradually add the 300 grams of caster sugar, one tablespoon at a time. Continue whisking for approximately 8 minutes until the mixture is thick, glossy, and feels smooth when rubbed between your fingers.
⏱️ 8 min - 5
Gently fold in the 1 teaspoon of white wine vinegar and 1 teaspoon of cornflour.
⏱️ 2 min - 6
Drop large, freeform mounds of the meringue mixture onto the prepared baking sheets. Each mound should be roughly hand-sized. Use the back of a spoon to pull up rough peaks on each meringue.
⏱️ 5 min - 7
Bake the meringues in the preheated oven for 1 hour and 15 minutes.
⏱️ 75 min•🌡️ 110 - 8
After baking, turn off the oven but leave the meringues inside with the door closed for at least 1 hour and 30 minutes. This allows them to cool slowly and become crisp.
⏱️ 90 min - 9
The meringues are ready when they lift cleanly off the parchment paper and sound hollow when tapped.