I am a little bit of a sugar addict, and not surprisingly, these are one of my favorite desserts. And since I moved to New York, I’ve been on a quest to find good meringues. I’ve had an occasional almost-success (the pavlova at Balthazaar is delicious, although not quite what I was looking for), but it’s largely been a devastating failure. Too often they’re made with some strange flavoring, coloring, or (worst of all) nuts, which is most certainly not what I’m looking for. So I knew I had to learn to make my own.
Unfortunately, I attempted this recipe twice and completely failed. I was attempting to beat the eggs and sugar myself with a whisk, and I think I just don’t have the arm power. Rather than being light and fluffy, they were soup-like in the bowl and completely flat on the baking sheet. So, I caved and bought a hand mixer, which I can already tell is going to be a wonderful addition to my little kitchen. If only because now I can make these every single night…
2 egg whites
1/2 tsp vanilla extract
1 1/2 cups sugar
1. Preheat the oven to 200 degrees.
2. In a glass or metal bowl, whip egg whites and vanilla until foamy.
3. Pour in sugar slowly, while continuing to whip the egg whites.
4. When the mixture becomes stiff, stop mixing (if you can turn the bowl upside down without the meringue mixture falling out, that’s stiff enough)!
5. If you have a pastry bag, transfer the egg white mixture into it, and pipe the meringue out onto a baking sheet coated in wax paper. If not, just spoon the meringue out in large dollops.
4. Bake for 1 hour at 200 degrees.
Makes about twelve large meringues.