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| | Making Meringue |
For safest storage always keep eggs in the refrigerator until you use them. Separate egg whites into a clean, dry mixer bowl and then bring them to room temperature.
Beat the whites at medium speed (as your recipe states) until mixture forms bubbles and is frothy.
Continue beating at medium speed, gradually adding sugar, 1 tablespoon at a time, until all the sugar is incorporated and the mixture holds a soft peak. Gradually increase mixer speed and beat until whites are thick and glossy.
For baked meringue shells: Line a large cookie sheet with parchment paper. Pipe meringues on a sheet. Swirl meringues gently with a back of the spoon. Meringues must look like shells. Bake and cool completely as directed.
Fill baked shells with fresh berries, ice cream, sorbet or chocolate mousse. |
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