Classic Meringue

Ingredients

• 4 egg whites
• 1 cup sugar
• 1 teaspoon vanilla extract

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    401 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 100 grams carbohydrates; 100 grams sugars; 1 gram protein; 28 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Whisk the egg whites, sugar and vanilla together in the bowl of a heavy mixer or another metal bowl. Place over a pan of gently simmering water. Whisk constantly until the mixture is hot and the sugar is melted, about 4 minutes.
2. Remove the bowl from the pan and beat with a mixer until the meringue is completely cool, white and fluffy, about 8 to 10 minutes.

To cover a pie:

1. Preheat the oven to 375 degrees. Spread the meringue over the top of the pie, leaving it swirled with peaks. Bake until the tips of the meringue are browned, about 10 minutes.

To make cookies:

1. Preheat the oven to 200 degrees. Gently fold in 1 cup of ground walnuts, if desired. Line 2 baking sheets with parchment paper. Fill a pastry bag fitted with a plain -inch tip with the meringue. Pipe the meringue onto the parchment in 1-inch mounds. Bake until dry and crisp, about 1 to 2 hours.

To make meringue shells:

1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper. Use a glass or another round object that is 3 inches in diameter as a guide to draw 6 circles on the parchment paper.
2. Turn the paper over. Fill a pastry bag fitted with a i-inch star or plain tube with the meringue. Starting at the inside rim of one of the circles, pipe meringue in a spiral, filling the circle. Form the sides of the shell by piping 2 circles on top of each other around the rim. Repeat with the remaining circles. Bake until dry and crisp, about 1 to 2 hours. Fill with whipped cream and fresh berries.

2 hours 30 minutes