Classic Meringue

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Appears in Cook's Illustrated May/June 1995

Pastry teacher Flo Braker adds sugar in three stages, pipes the meringues immediately, and uses small "test" meringues to check for doneness.

SERVES Makes 2 large disks or 8 individual shells

TIME 1½ 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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