French meringue cookies
Preppy Kitchen · ♥ 4.2K likes · 118.4K views · 12 min video
Read about egg whites in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole egg whites
Set the oven to 200 degrees. Separate four egg whites over two bowls, checking for shell and yolk.
Separating the egg whites
Make sure the stand mixer bowl is completely clean and free of fat; wipe it with a little vinegar.
Why fat is the enemy
- ¼ tsp cream of tartar
- salt
With the whisk attachment, add the cream of tartar and a generous pinch of salt; mix on low, gradually increasing to medium until frothy.
- 200 g granulated sugar
Sift the sugar to remove hard lumps; pulse coarse sugar in a food processor or use superfine sugar.
Increase to high and add the sugar about a teaspoon at a time in a slow drizzle so it dissolves.
Adding the sugar like light rain
- 1 tsp vanilla extract
When all the sugar is in, keep mixing until the meringue is no longer gritty between the fingers; add the vanilla extract and mix on high, up to 10 minutes more. Scrape the bowl down at least once.
Mixing until the sugar dissolves
Line two rimmed baking sheets with parchment, dabbing meringue in the corners to hold the paper. Fill a piping bag fitted with a star tip.
Lining the trays and the piping tips
Hover the tip just above the surface, squeeze, then stop squeezing and pull straight up.
Bake one hour at 200 degrees, then leave in the oven with the oven off and the door closed for another hour or two until completely dry. They are ready when matte, light, dry and easily lifted.