When making this before, I was afraid of over-whipping the whites, so I stopped whipping before they were stiff enough. This resulted in the whites being too soft to pipe, and also baking up a bit sticky on the inside. This time, I read a bunch of reviews on Allrecipes before starting, and people said you might need to whip for 15 minutes or more. I found this to be true, even though I have a KitchenAid mixer. I whipped until stiff peaks formed, and they piped out perfectly this time!! The pic above is the meringues before baking.
Everyone loved these and they were gone in NO time, leaving just some crumbs behind. :) Next up, I want to try making a Pavlova again.... I made one a few years ago and loved that too.
Note: Do NOT try to reduce the sugar in this recipe.... it is a lot of sugar, but for the meringues to work and set up properly, you need the whole amount.
4 egg whites
2 1/4 cups confectioners' sugar
1. Preheat the oven to 200 degrees F (95 degrees C). Butter and flour a baking sheet, or use parchment paper.
2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny like satin (and forms stiff peaks), stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip- I used my Wilton 1M tip. (You can also just spoon the mixture into circles on your baking pan).
3. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 2-3 hours, or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
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