Ingredients
- 4 large egg whites, at room temperature
- 1 cup of regular granulated sugar
- 1/4 teaspoon of cream of tartar
- 1/2 teaspoon of vanilla extract (optional)
Step 1: Preparing the Egg Whites
Separate the egg whites from the yolks, ensuring that no traces of yolk are mixed with the whites. Place the egg whites in a clean, dry bowl.
Step 2: Whipping the Egg Whites
Using an electric mixer or a stand mixer fitted with a whisk attachment, beat the egg whites on medium-high speed until they become foamy. This process will take around 1-2 minutes.
Step 3: Adding the Sugar Gradually
With the mixer still running, gradually add the granulated sugar, approximately 1 tablespoon at a time. It’s important to add the sugar slowly to allow it to dissolve and incorporate into the egg whites.
Step 4: Incorporating Cream of Tartar
Once all the sugar has been added, sprinkle in the cream of tartar. This ingredient helps stabilize the meringue and maintain its structure during baking.
Step 5: Beating to Stiff Peaks
Continue beating the meringue on high speed until it reaches stiff peaks. Stiff peaks are formed when you pull the whisk straight up, and the peaks formed hold their shape without drooping.
Step 6: Adding Vanilla Extract (Optional)
If desired, add the vanilla extract to the meringue and gently fold it in with a spatula. The vanilla extract will give your meringues a pleasant flavor, but it can be omitted if you prefer a plain meringue taste.
Step 7: Piping or Spooning the Meringue
You can now choose to pipe the meringue onto a baking sheet lined with parchment paper or simply spoon it onto the sheet in small mounds. Use a piping bag fitted with a large star nozzle for a decorative touch.
Step 8: Baking the Meringues
Preheat your oven to 225°F (110°C). Bake the meringues for approximately 1.5 to 2 hours, or until they are crisp and dry. You should be able to lift them off the parchment paper easily without them sticking or collapsing.
Step 9: Cooling and Storing
Once baked, remove the meringues from the oven and let them cool completely on a wire rack. Store the meringues in an airtight container at room temperature for up to a week.
There you have it! With these simple steps, you can create delicious meringues using regular sugar. So go ahead and enjoy these sweet and airy treats on their own or incorporate them into delightful desserts. Happy baking!