Giant Crunchy Meringues
These are big, freeform, hand-sized meringues - crunchy edges with pillowy soft insides. Dead simple to make, and they look incredible.
Equipment
Ingredients
Meringue Base
egg whites (separated)
6 piece
caster sugar (granulated)
300 g
white wine vinegar
1 tsp
cornflour
1 tsp
Instructions
Preheat oven
Preheat your oven to 110°C and line two baking sheets with parchment.
Separate eggs
Separate 6 eggs into yolks and whites, reserving the yolks for another recipe.
Whisk egg whites
Whisk the whites until they hold firm peaks.
Add sugar gradually
Add 300g caster sugar one tablespoon at a time with the mixer still running for around 8 minutes. The mixture should be thick, glossy, and feel smooth between your fingers.
Fold in vinegar and cornflour
Fold in 1 tsp white wine vinegar and 1 tsp cornflour.
Shape meringues
Drop large freeform mounds onto the trays - roughly hand-sized - and pull up rough peaks with the back of your spoon.
Bake meringues
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.
Original recipe
Storage
Store in an airtight container to maintain crispness. Avoid humid environments.
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