Meringue

 

When I was young, I referred to Meringue as ‘the foam on top of a pie.’ Later in life, after tasting a richer version of said ‘foam,’ I realized it's nothing short of fluffy, sugary, light-as-a-feather, melt-in-your-mouth awesomeness. Baked or lathered-up on your creations, I hope you'll incorporate this recipe into your baking.

 
 
Meringue
 
 

Elements

6 Extra-Large Egg Whites, room temperature

1/4 Tsp Cream of Tartar

Pinch of Sea Salt

1-1/2 C Organic Cane Sugar

3/4 Tsp Madagascar Bourbon or Mexican Vanilla Extract


Directions

  1. In the bowl of a stand mixer fitted with a whisk attachment, add eggs, cream of tartar and sea salt; whisk on medium speed until frothy.

  2. Add 1 C of sugar and increase speed to high until stiff peaks form; add vanilla extract.

  3. Using a spatula, carefully fold the remaining 1/2 C sugar into the meringue.

  4. For baked meringues, dd meringue to a piping bag and pipe onto a silpat sheet; for pies or cuppies, simply spread evenly using a spatula and brown the tops with a kitchen torch for added appeal.

 
 

xo, Melissa

 
PieMelissa ChildressEggs, Whipped