Meringue Peaks Recipes

MERINGUE PEAKS

Steps:

• Preheat the oven to 225 degrees F. Line baking trays with parchment paper or nonstick silicone mats.
• Place the egg whites and sugar in a large metal electric-mixer bowl set over simmering water. Whisk constantly until the sugar melts and the mixture is very thin and warm. Remove the bowl from the heat and whisk it with an electric mixer on high speed until stiff peaks form, about 5 minutes. Add the vanilla extract.
• Drop the meringue into mounds on the prepared tray with a tablespoon, or fill a disposable piping bag with the meringue and pipe through a star tip.
• Bake until firm, about 1 hour. Turn off the oven and let the drops continue drying until cooked, about 1 more hour. For a chewier texture, shorten the baking time.
• Store in an airtight container.

GOOD MERINGUE

Steps:

• In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

EASY PAVLOVA

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.