Meringues

Makes: 6-8

Prep Time: 15 mins

Cook time: 1 hr plus resting

Things you need:

• 3 egg whites

• 150g Fine sugar (Caster, Berry)

• 1 Tsp Cornstarch (3g)

• 1 Tsp White wine vinegar (3g)

Steps:

• Preheat the oven to 275F.

• Put egg whites into a clean stand mixer bowl. It's very important your bowl is super clean!! Start the machine on low for 2-4 mins then increase to medium speed.

• Once semi firm peaks are forming add sugar in 4 stages. Don't add your sugar to early. Even a hot kitchen can affect the whipping of your egg whites. Scrape down the sides to make sure all the sugar is being whipped up. Increase the machine to high speed once all sugar has been incorporated.

• Check to see if sugar is all incorporated by rubbing some meringue between your fingers. Meringue should be glossy and firm. You can tip this over your head as well to see if it falls out...

• If you want your meringue extra marshmello like in the middle, Then mix your cornstarch and vinegar together to make a slurry and fold this into your meringue until all glossy and incorporated. Don't knock out to much air.

• Either make one big meringue or put dollops onto a baking sheet lined with parchment. Make an indent into each one with the back of a spoon.

• Put meringues into a preheated oven and then immediately turn down to 250F. After 1 hr turn off the oven and leave the meringues inside for 2-3 hours.

• Peel off the baking sheet and store in an airtight container for a week.

Tips:

• Make one big one or smaller ones.

• Stores in an airtight container for 1 week.

• Don’t open the oven door until after 3 hrs. This helps them not crack.

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