Easy Meringues
In this recipe from Australian cookbook author Odette Williams, French meringue bakes up into crisp shells with gooey centers. They're the perfect canvas for whipped cream, curd, and seasonal fruit.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Stand mixer
- Cookie cutter
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Measuring cup
- Ice cream scoop
- Spatula
- Spoon
- Measuring spoon
Ingredients
- 6 large egg whites, room temperature
- 1¼ cups plus 2 Tbsp. sugar (300 g)
- 2 tsp. cornstarch
- 1 tsp. distilled white vinegar
- 1 tsp. pure vanilla extract (optional)
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