Equipment
* optional
Ingredients
Meringue Base
- 100 g egg whites, room temperature
- 1 g cream of tartar
- 100 g caster sugar
- 100 g icing sugar, sifted
- 3 ml vanilla extract
Nutrition (per serving)
Method
Preheat the oven to 90 degrees Celsius (195 degrees Fahrenheit). Line a baking sheet with parchment paper.
In a thoroughly clean, grease-free stand mixer bowl, whisk the egg whites and cream of tartar on medium speed until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, whipping on medium-high speed until stiff, glossy peaks form and the sugar is completely dissolved.
Gently fold in the sifted icing sugar and vanilla extract using a flexible spatula, scraping the bottom and sides to combine without deflating the aerated egg whites.
Transfer the meringue mixture into a piping bag fitted with a star nozzle. Pipe logs that are 15 centimeters (6 inches) long onto the prepared baking sheet, spacing them 2 centimeters apart.
Bake at 90 degrees Celsius (195 degrees Fahrenheit) for 2 hours, or until the meringues are completely dry and peel off the parchment paper effortlessly.
Turn off the oven, prop the door open slightly, and leave the meringue logs inside to cool and cure completely for at least 1 hour.
Chef's Notes
- Wipe your mixing bowl and whisk attachment with a paper towel dampened with white vinegar to eliminate any trace fats that could ruin the meringue structure.
- Using a combination of caster sugar for whipping and icing sugar for folding creates a stable French meringue with an exceptionally crisp, dry finish.
- Meringues are highly sensitive to ambient humidity. On a rainy or humid day, they may require an extra 30 to 60 minutes in the oven to dry completely.
- If raw egg safety is a concern for vulnerable populations, use pasteurized liquid egg whites, though note they may take slightly longer to reach stiff peaks.
Storage
Freezer: 1 month — Freeze in an airtight container with parchment paper between layers.
