Classic Meringue

Name: Classic Meringue
Yield: Makes 2 large disks or 8 individual shells
Cuisine: French
Ingredients: 1/3 cups, granulated sugar, plus an additional 4 tablespoons; 2/3 cup, confectioners' sugar; 1/2 cup, large egg whites (from about 4 eggs), at room temperature

2 comments

Appears in Cook's Illustrated May/June 1995

Desserts or Baked Goods

French

Eggs

Make Ahead

SERVESMakes 2 large disks or 8 individual shells

TIME1½ hours, plus 30 minutes cooling

WHY THIS RECIPE WORKS

For our meringue shell recipe, we wanted meringues with just the right amount of sweetness. So we added just enough sugar to ensure that the meringues hardened properly but not so much they were cloying. We added the sugar to the meringues ...

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