New This Month

Simple Meringue

This meringue is used for our Pavlova with Fresh Red Fruits. It will produce a meringue that is crisp on the outside and chewy on the inside.

  • Yield: Makes 7 to 8 cups

Source: Martha Stewart Living, December/January 1996/1997

Ingredients

  • 6 large egg whites, room temperature
  • 1 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups superfine sugar
  • 1 1/2 tablespoons cornstarch

Directions

  1. Combine egg whites, lemon juice, and vanilla in the bowl of an electric mixer. Whip, first on low speed, then slowly progressing to high speed, until soft peaks form, about 1 1/2 minutes.

  2. Slowly sprinkle the sugar a little at a time over the egg-white mixture, and whip until glossy peaks are formed, about 3 minutes.

  3. Sift the cornstarch over the meringue, and fold in. Use meringue immediately.

Reviews

Be the first to comment!