|Prep time :||15 Minutes|
|Baking/cooking time :||2 Hours|
|Yield :||20 average sized meringues|
French style meringue is very light and has a delicate texture. Baked meringue can be used as a cookie, as cake layer, as a pie shell or piped into other desserts. Unbaked meringue can be used as a topping for pies or in puddings.
- 1 cup egg whites (about 8) without any traces of yolk
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 1 cup pecan pieces
- 1 cup semis or bittersweet chocolate chips
- Preheat oven to 210°F.
- Whip egg whites to froth.
- Gradually add first cup sugar while whipping egg whites.
- On medium speed whip to very stiff peaks. Add vanilla and salt.
- Stop whipping and using a rubber spatula gently fold the remaining sugar into meringue. Delicately fold in nuts and chocolate, once combined stop folding.
- Using a spoon drop the meringue in generous two tablespoon amounts on parchment lined cookies sheets.
- Place in oven and bake until the meringue is thoroughly crisp*. Time will depend greatly on size of meringue and how correct oven temperature is. Breaking a baked meringue in half will help with determining doneness. When broken in half the interior should become dry and non sticky within a minute.
- Once cooled store meringue airtight to prevent meringue from becoming soggy.
*If during baking meringue starts to lightly brown reduce oven temperature immediately by 20 degrees. Many ovens are reading incorrect.