For more follow @mumbeeboo
4 large egg whites
1/2easpoon cream of tartar, or 1 teaspoon lemon juice or white wine vinegar
1 cup (220 g/7.7 oz) caster sugar
1/2 teaspoon pure vanilla extract
Preheat oven to 200F/90C. Line a baking sheet with parchment paper and prepare a pastry bag fitted with a round or star tip (mine had a 1cm opening). Set aside.
Before you start, make sure that your mixer bowl is extra clean and not greasy, as that would prevent the egg whites from reaching their full volume. In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium-low speed until foamy. Add cream of tartar and continue whisking until soft peaks start to form.
Then, while mixer is running, add sugar, one tablespoon at a time, and increase mixing speed to medium-high. Go slowly. Adding the sugar and continuing to beat may take 5-10 minutes. The meringue is ready once stiff peaks form, it’s glossy and completely smooth but not dry, and the sugar is fully dissolved. Scrape down the sides of the bowl to make sure that no sugar is sticking. Beat in vanilla extract.
Transfer meringue to the piping bag. To prevent the parchment paper from sliding, pipe a little of the meringue on the underside of each corner of the paper and ‘stick’ it to the pan. Pipe a 5 cm (or any other size you want, depending on how big or small you want them) round spiral base on the prepared baking sheet, and without lifting the tip, pipe 2-3 circles on top of the outer edge to create a nest.
The amount of nests really depends on how wide or tall you make them. This recipe can make 10 large to 30 minis.
Place in the lower part of the oven and bake for 2-3 hours, or until the meringues are dry, their centers aren’t sticky, and they are easily lifted from the parchment paper with their bases intact. Turn off the oven and, without removing, let meringues cool completely for at least one hour, or overnight.
Store Meringues in airtight container at room temperature or in you belly 😋
When ready to fill use, leMon curd or whipped cream topped with fruit.