Ingredients
Ingredients
- 3 large egg whites (about 6 tbsp)
- 2.5 tbsp sugar (~30g)
- 1 tbsp cornstarch (~10g)
- Food coloring (optional, see note)
Instructions
- Preheat the Oven: Heat your oven to 300°F (150°C) to ensure it reaches the proper temperature before baking the meringue.
- Whip Egg Whites: In the bowl of a stand mixer fitted with the whip attachment, whip the egg whites on medium-high speed until they become frothy, which helps to incorporate air for volume.
- Add Sugar Slowly: Gradually add the sugar, about 1 tablespoon at a time, whipping on high speed after each addition until small bubbles start to form, which helps dissolve the sugar evenly and stabilize the meringue.
- Incorporate Cornstarch: Sift the cornstarch into the meringue mixture and continue whipping on high for about 5-6 minutes until the mixture becomes glossy, thick, and forms stiff peaks, ensuring a stable structure.
- Shape the Meringue: Using a spatula, scoop the meringue onto a baking sheet lined with parchment paper, shaping it into a fluffy cloud or mound to achieve the characteristic airy shape.
- Bake: Bake the meringue for 20-25 minutes, until the outside develops a light golden-brown color, indicating it’s cooked through but still soft and cloud-like inside.
- Cool and Serve: Allow the baked meringue to cool completely on the baking sheet before removing and serving to maintain its texture and fluffiness.
Notes
- If using food coloring, add it just before finishing whipping the egg whites to incorporate color evenly without deflating the meringue.
- Be sure your mixing bowl and beaters are completely clean and free of grease to ensure the egg whites whip properly.
- This recipe makes one large meringue cloud, suitable as a single serving or a light dessert.
- Store any leftovers in an airtight container at room temperature to maintain crispness on the outside.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat