Giant Crunchy Meringues

Ingredients

• 6 large eggs (whites only; reserve yolks for another use)
• 300 g caster sugar (added one tablespoon at a time)
• 1 tsp white wine vinegar
• 1 tsp cornflour (also known as cornstarch)

Steps

1. 1

   Preheat your oven to 110°C (230°F) and line two baking sheets with parchment paper.

2. 2

   Separate 6 eggs into yolks and whites, ensuring no yolk gets into the whites. Reserve the yolks for another recipe like crème anglaise.

3. 3

   Place the egg whites in a clean bowl and whisk until they hold firm peaks.

4. 4

   With the mixer still running, add 300g of caster sugar one tablespoon at a time. Continue whisking for around 8 minutes until the mixture is thick, glossy, and feels smooth (not gritty) between your fingers.

5. 5

   Gently fold in 1 tsp of white wine vinegar and 1 tsp of cornflour until just combined.

6. 6

   Drop large, hand-sized freeform mounds of the mixture onto the prepared baking trays.

7. 7

   Use the back of a spoon to pull up rough peaks on each mound for texture.

8. 8

   Bake for 1 hour 15 minutes.

9. 9

   Turn the oven off and leave the meringues inside with the door closed for at least 1.5 hours to cool and set completely.

10. 10

    The meringues are ready when they lift cleanly off the parchment and sound hollow when tapped on the bottom.

Notes

The vinegar acts as a stabilizer for the egg whites, while the cornflour helps the interior stay soft and marshmallow-like. Do not open the oven door during the cooling process to prevent cracking.

Nutrition per serving

• dessert
• baking
• meringue
• gluten-free
• sweet
• summer dessert