Top | Desserts
(recipe, Katie Hickey)
- ¾ cup granulated sugar
- 2 tsp. cornstarch
- 4 large egg whites
- ¾ tsp. vanilla extract
- ⅛ tsp. table salt
- (optional: food coloring; rose water)
- 1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
- 2. In stand mixer fitted with whisk attachment, beat egg whites, vanilla, and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down sides and bottom of bowl with rubber spatula. Add rose water or food coloring if using. Return mixer to high speed and beat until glossy, stiff peaks have formed, 30 to 45 seconds.
- 3. Working quickly, place meringue in pastry bag fitted with large star tip. Pipe meringues into 2 inch-wide mounds about 1 inch high on baking sheets. Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off oven and allow meringues to cool in oven at least 1 hour, or 2 if your kitchen is humid. Remove from oven and let cool to room temperature before serving, about 10 minutes.