Make sure your egg whites are at room temperature. However separating the white from the yolk is best done with cold eggs. So separate them cold then let them sit out 30 minutes before you whip.
Preheat the oven to 212 degrees. Line 2 cookie sheets with parchment paper and set them aside. Put the egg whites into a large, clean, dry, mixing bowl. Beat the egg whites on medium speed.
Do this until they start to form soft peaks.
Turn the speed of the hand blender up and add in the superfine sugar about a teaspoon at a time.
After each teaspoon, whip it for about 4 seconds or so to make sure it's incorporated, adding the sugar slowly makes sure you don't get weepy meringues.
Remember you also do not want to over beat the egg whites as that will cause them to break.When it's ready, the egg whites should look thick and shiny. Now, turn off the beater. You are done with it.
Sift the powdered sugar into the egg whites 1/3 at a time.
Fold it gently into the mixture with a spatula or big spoon.
Again, be careful about over-mixing. You want it to look all pillowy and fluffy and hold its shape straight up.
Scoop up spoonfuls of the fluffy meringue and gently deposit it on the parchment-lined cookie sheet in small mounds.
Just like this. Pop them into the oven and bake them for about 1 and 1/4 to 1 and 1/2 hours. When they're properly done, the meringues will sound crisp when you tap them on the bottom .
Let them cool on the trays, or you can move them to a cooling rack.
One way to serve them is plain with berries, or go totally decadent. Whip ricotta cheese with crushed fresh berries,make a meringue sandwich. I'm not endorsing this but , just sayin'.......
- 6.0 Egg whites at room temperature
- 0.0c Superfine sugar aka caster sugar
- 1.0c Powdered sugar aka confectioners sugar