Meringue for Piping & Baking
This Piping Meringue is a super simple recipe for a meringue that’s stable enough to be piped into a variety of shapes.
servings
Ingredients
- 3 large egg whites (at room temperature)
- 6 oz granulated sugar (3/4 cups)
Instructions
- Preheat the oven to 200 °F. Line a half sheet pan with parchment paper.
- On medium speed, whip 3 large egg whites to soft peak. With the mixer running, slowly add 6 oz granulated sugar. Increase the speed to medium high and whip to full peak.
- Pipe or spread the meringue onto the prepared baking sheet in the desired shape. Bake for about 2 hours (depending on the shape) until completely dry.
- To prevent browning, after about an hour prop the oven door open with a wooden spoon or you can turn off the oven and leave the door closed.
- The meringues with be very light and completely firm when dry. They should easily release from the parchment paper. Store at room temperature in an airtight container
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Equipment
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