Revolution.
Recipes/Egg White
Egg White — Intermediate

Meringue.

Crisp, snow-white meringues with a chewy interior.

Yields
24 small meringues
Time
3 h
Flour
—
Difficulty
Intermediate
Category
Egg White
Proof Time
2.5 h drying in oven
Mixer Time
≈ 8–12 min
Method

The technique.

  1. 01

    Whip the whites and cream of tartar on speed 5 to soft peaks.

  2. 02

    Slowly stream in the sugar on speed 6.

  3. 03

    Whip until stiff and glossy. Add the vanilla.

  4. 04

    Pipe and bake at 200°F for 2 hours, then dry in the cooling oven.

Baker’s Note

Weigh your flour, hydrate your dough by feel, and trust your eyes more than your clock. Every kitchen is a little different — yours is the one that matters.

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