Meringues with Brandy Soaked Stone Fruit {recipe}

meringues with brandy soaked stone fruit

I haven’t let go of summer yet.

I’m clingy like that.
meringues on parchment on baking sheet

Meringue I

from The Joy of Cooking
serves 12


½ cup egg whites (about 4 large egg whites)
1 teaspoon vanilla (optional – I used it)
½ teaspoon cream of tartar
1 cup superfine sugar


Have all ingredients at room temperature, 68° to 70°F. Preheat oven to 225°F. Line cookie sheets with plain parchment paper for free-form meringues or individual meringue shells. To make layers, trace two 8- or 9-inch or three 7-inch circles on parchment, leaving an inch between then, and turn upside down so that the tracing shows though but cannot transfer to the meringue.

In a large bowl, beat on medium speed until soft peaks form: ½ cup egg whites, 1 teaspoon vanilla, and ½ teaspoon cream of tartar.

Very gradually add 1 tablespoon at a time, beating on high speed 1 cup superfine sugar.

Beat until the meringue holds very stiff peaks.

Bake for 1½ to 2 hours.

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