Giant Crunchy Meringues

• tempo totale: 2 hours 53 minutes

Ingredienti

These are big, freeform, hand-sized meringues - crunchy edges with pillowy soft insides. I’ve always liked them also uncooked in the middle; fluffy and delicious! Dead simple to make, and they look incredible.

Istruzioni

Preheat your oven to 110°C and line two baking sheets with parchment

Separate 6 eggs into yolks and whites (reserve the yolks for crème anglais - recipe incoming)

Whisk the whites until they hold firm peaks, then add 300g caster sugar one tablespoon at a time with the mixer still running - this takes around 8 minutes. The mixture should be thick, glossy, and feel smooth between your fingers

Fold in 1 tsp white wine vinegar and 1 tsp cornflour

Drop large freeform mounds onto the trays - roughly hand-sized - and pull up rough peaks with the back of your spoon

Bake for 1 hour 15 minutes, then turn the oven off and leave them inside with the door closed for at least 1.5 hours

They’re ready when they lift cleanly off the parchment and sound hollow when tapped