Meringue Girls' Mixtures
Author: 
 
Ingredients
½ BATCH
  • 150 g superfine sugar (³⁄₄ cup)
  • 75 g egg whites (from about 2 ½ eggs)
1 BATCH
  • 300 g superfine sugar (1 ½ cups)
  • 150 g egg whites (from about 5 eggs)
DOUBLE BATCH
  • 600 g superfine sugar (3 cups)
  • 300 g egg whites (from about 10 eggs)
Instructions
  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
  3. Meanwhile, make sure the bowl and whisk attachment of your standing mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allow¬ing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been over-whisked, and the egg protein has lost some of its elasticity.
  4. By now, the sugar should be ready to take out of the oven.
  5. With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don’t worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
  6. Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keep whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a little cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice smooth, shiny peak on the tip of your upturned finger.
Recipe by Bakepedia at https://www.bakepedia.com/meringue-girls-mixtures/