Introduction: CRISP & CHEWY MERINGUE(S) WITH a SOFT MARSHMALLOW CENTRE
CRISP & CHEWY MERINGUE(S) WITH A SOFT MARSHMALLOW CENTRE
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Step 1: MERINGUE
4 Large Egg Whites
1/4tsp Cream of Tartar
240g Caster Sugar
1tsp Vanilla Extract
Add the egg whites and cream of tartar to a clean stand mixer and whip on a low - medium speed until foamy. Once foamy, increase the speed and add the caster sugar 1tbsp at a time. After the sugar has been incorporated, increase the speed again to high and whip for 10 minutes. Spoon the mixture onto a baking tray lined with parchment paper and bake at 100 degrees C / 212 degrees F for 50 minutes. Once baked leave to cool in the oven for another hour.