If you are looking for an impressive dessert that is easy to prepare and can be made well ahead of your event, then you have come to the right place. You can add in chopped nuts like pecans or walnuts, or dip the bottoms in melted chocolate. You could even add some espresso or cocoa powder to jazz these up. But here is the simple four ingredients and the amounts used in this baseline meringue recipe. And this is Kosher for Passover, so it’s a real multitasker!
- 8 egg whites
- 2 cups of sugar
- 1/4 teaspoon of kosher salt
- 1 teaspoon of white vinegar
- Preheat the oven to 250° F.
- Line 2 baking sheets with parchment paper.
- Start with a very clean bowl and whisk attachments. This is key to getting crisp stiff egg whites.
- Separate the eggs and empty the eggwhites into the bow.
- Beat the whites until stiff peaks form.
- Add the sugar 1-2 tablespoons at a time until all has been incorporated.
- Once the sugar has been added and the mixture looks glossy, add the salt and vinegar and beat for 30 seconds more.
- Using either a pastry piping bag or a ziplock bag with one of the corners cut off, fill the bag with the egg whites and squeeze in a circular motion to make a pretty round. Continue this way until all cookies are formed.
- Optionally, you can spoon the meringues out by teaspoonfuls…this works just as well!
- Reduce oven temperature to 200° F and bake for 90 minutes. Afterward, turn the oven off and leave inside to cool down.
- That’s it! Easy Peasy!