Saturday, April 3, 2010
3 large egg whites, room temperature
Pinch of Salt
3/4 cup sugar
Baking parchment, sprayed lightly with PAM (I didn't have parchment so I placed them on aluminum foil. Worked okay.)
With an electric mixer, beat the egg whites until they reach the soft-peak stage. Add a pinch of salt and continue to beat. Add a small amount of sugar at a time until you've incorporated all of the sugar into the mixture. Don't be afraid to dip your pinky finger in there for a taste, there's no chance to add sugar once they're baked. The mixture should reach the stiff peak stage (test by scooping some onto a spoon or fork and when turned upside down it doesn't fall off).
Scoop dollops of merengue onto your parchment leaving space between them for expansion.
Bake merengues at 200° F for approximately two hours. The meringues should be dry and crispy, not brown.