Crunchy French Meringue or Pavlova
These meringues can be shaped into cookies or as a shell base for fabulous desserts. I like to make individual shell bases, fill them with cream or ice cream and toss fresh berries on top. Yummy! Egg whites whip up the best at room temperature so take your eggs out of the fridge 20 minutes before separating. You can cut this recipe in half or slightly adjust the amount of sugar — we just used the left over egg whites after we made our custard ice cream so the proportions should work out great.A Pavlova is a meringue that is crunchy on the outside and chewy on the inside. Use the same below recipe but adjust the baking time to approximately 1 hour (closed oven door) if you are making individual servings or 1 1/2 hours if you make one large pie size Pavlova.
Ingredients
- 8 egg whites
- 3 tsp lemon juice
- 3 tsp vanilla
- 1¾ cup sugar
Instructions
- Preheat oven to 180 degrees (probably the lowest temperature on your oven). Basically meringues are dried out rather than baked.
- Separate the yolk from the egg white. Make sure you have not contaminated the egg white with any yolk or they will not whip up properly.
- Mix the egg whites, lemon juice and vanilla with an electric mixer for about 30 seconds. Slowly pour in the sugar one tablespoon at a time. Beat the egg white and sugar mixture until the egg whites are shiny and satiny and they stand up in stiff peaks (this may take several minutes).
- Place meringue on foil lined sheet in preheated oven for 4-6 hours with the door ajar. You can make small individual meringues or one largers cake size
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