Ingredients and Weight:
- Egg whites: 4 large
- Castor sugar: 1 cup
- Cornstarch: 1 tablespoon
- Vanilla extract: 1 teaspoon
- Salt: A pinch
- Confectioners' sugar (for dusting): As needed
Preparation Time:
45 minutes (plus cooling time)
Cooking Time:
30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 325°F.
- Separate the egg whites from the yolks.
- In a large bowl, whisk the egg whites until they become frothy.
- Add a pinch of salt and continue to whisk.
- Gradually add the castor sugar while continuing to whisk.
- Once the mixture becomes thick and glossy, add the vanilla extract and cornstarch.
- Whisk until fully combined and stiff peaks form.
- Line a baking sheet with parchment paper and spread the meringue onto it, creating a flat layer.
- Place in the preheated oven and bake for 30 minutes, or until the meringue is crispy and golden brown.
- Remove from the oven and let cool completely.
- Dust with confectioners' sugar before serving.
Nutritional Information:
(Per serving: based on 8 equal parts)
Calories: 150kcal
Fat: 0g
Carbohydrates: 35g
Protein: 3g
Dish Characteristics:
- Light and crispy texture
- Golden brown color with a dusting of confectioners' sugar
- Has a characteristic vanilla flavor enhanced by the vanilla extract used in the preparation process
- An ideal dessert for those who enjoy light and airy desserts with a sweet taste.
User Comments:
- "Love the crispiness of the meringue paired with its sweet flavor." - John Doe, New York, USA.
- "The vanilla flavor is so pronounced, it takes this meringue to another level." - Jane Smith, San Francisco, USA.
- "Simple recipe that makes for a great dessert option after a meal." - Michael Johnson, Chicago, USA.
Special Precautions and Tips:
- Ensure that the egg whites are completely separated from the yolks to avoid any impurities that could affect the texture of the meringue.
- Use a large bowl to whisk the egg whites as they will expand in volume as they become frothy.
- Add the sugar gradually to avoid lumps and ensure a smooth texture of the meringue.
