- 3 egg whites
- 3/4 cup superfine sugar
- Pinch of salt
- Preheat oven to 200°F. Line a cookie sheet with parchment paper or a nonstick silicone mat, such as a Silpat.
- In a very clean and dry bowl of a stand mixer, using a whisk attachment, whip egg whites on medium-high speed until foamy. Add pinch of salt and continue to whip until they triple in volume and hold soft peaks. Continue whipping while adding sugar, one tablespoon at a time, until the whites hold stiff peaks and look thick and glossy.
- Using two spoons, dollop 2-1/2- to three-inch meringue cookies onto the baking sheet an inch apart. Bake for 1 1/2 hours, rotating the pan once halfway through the baking time. The meringue is done when it appears crisp on the outside but remains white in color. Turn off the oven and crack the oven door, letting the meringue dry for several hours or overnight. Store at room temperature in an airtight container for several days.
Makes eight to 10 meringue cookies.
- Desserts, Cookies