This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.

　　

Ingredients

Makes 20 meringues

　　1 cup granulated sugar

　　1 cup superfine sugar

　　8 egg whites

　　1/4 teaspoon cream of tartar

　　1/4 teaspoon salt

　　1 teaspoon vanilla or almond extract

　　

Step 1

1. Preheat the oven to 250 degrees.

　　

Step 2

2. Line 2 baking sheets with parchment paper or foil. On each, draw 10 4-inch circles.

　　

Step 3

3. Mix the sugars and set aside.

　　

Step 4

4. In a bowl or electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt. Continue to beat, adding 1 tablespoon of sugar at a time and beating well after each addition. This will take about 10 minutes.

　　

Step 5

5. Add the vanilla and beat at high speed until stiff and glossy.

　　

Step 6

6. Using a pastry tube fitted with a large plain tip, pipe the meringue in coils starting at the center and continuing to the outside of each circle.

　　

Step 7

7. Bake about 1 hour, until cream colored and firm. Leave the meringues in the turned-off oven for several hours or overnight without opening the oven door.

　　

Step 8

8. When ready to serve, carefully peel away the paper or foil.

　　Effortless Elegance with Colin Cowie