PESACH! (AHH) BASIC MERINGUES

BASIC MERINGUES

In our house we actually call them swirlies and the kids can't get enough of them

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• 8 large egg whites
  3/4 teaspoon salt
  2 cups sugar 
• 1. Preheat oven to 175°F and line two large baking sheets with Gefen Easy Baking Parchment Paper. Beat whites with salt in a standing electric mixer at high speed (or with a handheld mixer in two batches) until they just hold stiff peaks. Gradually add sugar, beating at high speed until whites hold stiff, glossy peaks.

     
     

     Place meringue into a a piping bag or a ziplock bag and cut off the tip.

     
     

     Pipe meringue into swirls of your choice on the baking sheets. 
  2. Bake meringues in upper and lower thirds of oven until crisp but the coloring is still bright, about two hours.
  3. Turn off oven and leave meringues inside oven to cool for one hour, then cool completely on sheets on a rack.
  Note:
  

  For awesome fluffy meringues make sure your eggs are at room temperature. You can warm them up in warm (not hot) water for three minutes if they just came out of the fridge.
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