Giant Crunchy Meringues

Ingredients

• 6 egg whites (Separated from the yolks; reserve the yolks for crème anglaise. Use clean, grease-free eggs and bowl.)
• 300 g caster sugar (Added gradually, about 1 tablespoon at a time.)
• 1 tsp white wine vinegar
• 1 tsp cornflour (Cornstarch; sift if lumpy.)

Steps

1. 1

   Preheat the oven to 110°C (230°F). Line two baking sheets with parchment paper.

2. 2

   Separate 6 eggs, placing the whites in a large, clean, grease-free mixing bowl. Reserve the yolks for crème anglaise or another use. Any yolk contamination can prevent the whites from whipping properly.

3. 3

   Using an electric mixer, whisk the egg whites continuously until they form firm peaks. The whites should stand up when the whisk is lifted rather than immediately collapsing.

4. 4

   With the mixer still running, add the caster sugar gradually, approximately 1 tablespoon at a time. Continue adding the sugar over about 8 minutes so it dissolves into the whites and does not make the mixture gritty.

5. 5

   Continue whisking until the meringue is thick, glossy, and silky. Rub a small amount between your fingers; it should feel smooth rather than grainy.

6. 6

   Add the white wine vinegar and cornflour to the meringue. Fold them in gently with a spatula until evenly incorporated, taking care not to deflate the mixture.

7. 7

   Divide the meringue into large, freeform mounds on the prepared baking sheets, making each roughly hand-sized and leaving space between them. Use the back of a spoon to pull up rough peaks and create an irregular surface.

8. 8

   Place the trays in the oven and bake at 110°C (230°F) for 1 hour 15 minutes. The meringues should be set on the outside while remaining pillowy, and possibly slightly soft, in the centers.

9. 9

   Turn the oven off without opening the door. Leave the meringues inside for at least 1 hour 30 minutes so they cool and dry gradually.

10. 10

    Check that the meringues lift cleanly from the parchment and sound hollow when tapped. Remove them from the oven and serve once fully cooled.

Notes

The creator enjoys these with a slightly uncooked, fluffy center. Keep the oven door closed during the cooling period to help prevent cracking or collapse. The reserved yolks can be used to make crème anglaise.

Nutrition per serving

• dessert
• baking
• meringue
• gluten-free
• vegetarian
• make-ahead
• summer