Hard meringues, or crisp meringues, are completely dry all the way through with no chewy center. They are wonderful plate decorations and can be made into many shapes. Larger meringues can be used to hold cream and berries or can be used as a cake layer to add textural interest. Plan to make these on a dry day since they will become sticky in humidity.
The Recipe
by volume by weight
4 large egg whites 200 grams egg whites
1¾ cups powdered sugar 219 grams powdered sugar
Directions
Heat the oven to 225F. Whip the egg whites until frothy.
Gradually add the sugar and beat until stiff, glossy peaks form. The whites should create peaks that stand up completely straight with no curl at the top.
Pipe the meringue immediately onto parchment and bake for 1½ to 2 hours until the meringues are completely dry and crisp.
Store airtight. If the meringues should become sticky, heat them at 200F until they are crisp again.
Alternatives
Meringues can be made in a variety of flavors. Use fruit powders to make strawberry or raspberry meringues, cocoa for chocolate meringues, or instant espresso powder for coffee meringues. Many kind of nut powders also make delicious meringues and add lovely flecks of color.
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