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Don’t leave your meringues plain. The textural contrast brought them to a new level! Since all good white chocolate is dairy, for non-dairy meringues, I also love crunchy nonpareils or even sprinkles, whether sprinkled on top or gently folded into the batter.
4 large egg whites (120 grams)
1/4 teaspoon cream of tartar
1 vanilla bean, scraped
nonpareils, for decorating
white chocolate, for decorating
1 cup sugar
Preheat oven to 225 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper or silicone baking mats.
In the bowl of an electric mixer fitted with the whisk attachment, add egg whites and cream of tartar. Whip on medium speed until whites are white and foamy, and soft peaks form.
Once this stage has been reached (and not before), begin to slowly add the sugar. I like to scoop up just a quarter cup at a time so I am not tempted to dump in the whole cup of sugar too quickly. Whip on high speed until stiff peaks form. When a bit of egg white is placed on a baking sheet, it should remain stiff and precisely in place and not spread at all.
Add vanilla bean seeds and stir on low speed to combine.
Place a piping bag into a mason jar or tall glass. Using a spatula, spoon some of the meringue into the bag, filling not more than halfway. Fit the piping bag with a jumbo star tip.
Hold the bag perpendicular to the baking sheet and firmly press to form jumbo-sized meringues. Repeat until all batter is used, refilling piping bag when necessary.
Sprinkle with nonpareils (alternatively, drizzle with white chocolate after baking). Bake for one hour.
Yields 24 jumbo-sized meringues.
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