These light and crispy meringues melt in the mouth when coupled with black tea or coffee. Vanilla is definitely the star of this show but, feel free to replace it with another flavour of your choice.
- 1 cup granulated sugar
- ¼ cup water
- 2 egg whites, room temperature
- Pinch of salt
- 1 tsp P.N.G. vanilla powder
- ¼ tsp cream of tartar (opt.)
Preheat the oven to the lowest possible setting (170°F to 200°F maximum).
Pour the sugar and water into a pan and begin cooking on medium high. To avoid crystallisation, do not mix the syrup.
During this time, in a clean mixing bowl, begin to beat the eggs at medium speed, enough to form soft peaks. Add the salt, cream of tartar and powdered vanilla and continue beating at low speed.
Continue to cook the sugar and water until the mixture reaches 240°F.
Stream the hot sugar on to the meringue and continue beating at high speed. Once the syrup is completely incorporated, whisk at high speed until ballooned and shiny and resembles the texture of shaving cream, which can easily form firm peaks.
Transfer the meringue into a pastry bag with a nozzle* then, coat a baking sheet in parchment paper or a silicon strip.
Squeeze little 1-inch diameter (2.5 cm) kisses on the baking sheet, making sure they don’t touch.
Let dry for 3 to 4 hours in the oven. As most ovens and their heat settings vary widely, check often to assure that the meringues don’t brown. They are ready once crisp through the center and can be easily removed from the baking sheet.
* nozzle used in the picture: French star 869