MASTERING MERINGUE

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MASTERING MERINGUE

Ready in: 1 H & 30 MTotal time: 1 H & 30 M

Meringue can form the basis of truly wonderful desserts and cookies, but don’t shy away from the classic technique that daunts many great cooks - it takes minimal effort but offers dramatic results. Making a meringue is simple; all you need are some egg whites, sugar, and cream of tartar. Mastering meringue is easy if you follow a few easy steps. And, practice plus patience makes perfect.

Ingredients

• 2 large egg whites, at room temperature
• 1/2 teaspoon cream of tartar
• 2/3 cup superfine granulated sugar
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips or finely chopped semisweet chocolate

Instructions

1. Preheat the oven to 350º F and line 2 baking sheets with parchment paper. Set aside.
2. In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to overbeat.) Add the sugar gradually, about 3 tablespoons at a time. When 1/2 of the sugar has been added, add the vanilla extract. Continue beating and adding remaining sugar in batches until all of the sugar is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips. Working one teaspoon at a time, push a teaspoonful of meringue from the tip of 1 teaspoon with the back of another teaspoon onto the lined baking sheets, leaving 1 inch of space between cookies. Place baking sheets in the preheated oven and turn the oven off. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight or until cookies are crisp and dry.
3. THE EGGS: The smallest fleck of fat can be the downfall of an entire meringue. (Fat causes the light, airy beaten egg whites to deflate.) The most likely culprit is a piece of yolk that sneaks in when you’re separating the eggs. So, here are a few tips:
4. Cold eggs are easier to separate, but room-temperature whites attain more loft when whisked. Separate the eggs while cold, and then let the whites stand at room temperature for 30 minutes before beating.
5. Crack the eggs on a flat surface, such as your countertop, rather than the edge of a bowl. This reduces the chance that a shard of the shell will puncture the yolk.
6. THE EQUIPMENT: Make sure your bowl and whisk are clean and dry. It's best to use a glass or metal bowl. (Many chefs prefer using copper bowls because a chemical reaction between the copper and egg whites tends to produce a fluffy, more stable foam.)
7. THE SUGAR: Sugar not only sweetens the egg whites but also helps to create a thicker structure than egg whites alone could achieve. (Individual sugar molecules help support and stabilize the proteins in the delicate egg whites. Superfine sugar dissolves more readily than granulated and is preferable. Make your own by processing granulated sugar in a food processor until powdery, one to two minutes.)
8. THE HELPER: I always add a pinch of cream of tartar for stability. This small amount will mimic the chemical reaction that occurs when egg whites are whisked in a copper bowl. If you don’t have the cream of tartar, substitute 1/4 teaspoon of lemon juice or white vinegar! While not necessary, it makes the meringue stronger and less likely to deflate.

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