In my ongoing battle against flat whites, I created these meringues from a few spare eggs whites I had lying around. The peaks didn’t get quite as stiff as I would have preferred, but they piped beautifully.
I’ve shown you quick baked meringues before. For a coffee version, click here. For a chocolate chip version, click here. But I decided to bake these the more traditional way, with a cooler oven for a longer time. The result was a meringue that was crunchy all the way through (as opposed to the more hollow quick-baked version).
Because these were a little more sturdy, I could pipe frosting onto them without fear that they would break up. After a dusting of cocoa powder, these babies were ready for the stage. The stage being, in this case, my mom’s vintage chicken bowl. Never mind that it is probably meant to house, oh, chicken soup.
Lauren 2 Meringues 0
Hard Meringue Sandwiches
2 egg whites, room temperature
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
1/2 cup regular or superfine sugar
Preheat oven to 200°F.
Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 1 1/2-2 hours until solid and dry. Let cool, then fill with frosting of your choice or this one.