Perfect Meringues Bring Generations Together
  • 5 Egg Whites
  • 250 grams of granulated sugar (1 cup)
  1. Preheat oven to 275 degrees Fahrenheit (135 centigrade).
  2. Pour the egg whites (preferably at room temperature) into a bowl or stand mixer and whip with beaters (not paddle) on medium speed.
  3. When the eggs first turn white and begin to thicken, add all the sugar at once.
  4. Continue beating until the eggs are stiff. When you pull the egg beaters out, the eggs should keep their shape, peaks pointing to the ceiling.
  5. Put the stiff egg whites into a piping bag with a wide tip or a ziploc bag with a corner cut out. Pipe the meringues onto a silpat or a piece of waxed paper in large ovals or other shapes you desire.
  6. Cook at 300 degrees Fahrenheit (150 degrees centigrade) for an hour to an hour and fifteen minutes, keeping a close eye to make sure they don't burn. Meringues should be white, nor brown at all.
  7. These will keep in a sealed box for up to a week.
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