Baked meringue

Baked meringue

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
200g egg whites, at room temperature
2g salt
400g sugar

Method

  1. Preheat the oven to 150°C. Line a baking tray with baking paper.
  2. In an electric mixer with a whisk attachment, whisk the egg whites with the salt to stiff peaks. While the mixer is beating, gradually add the sugar, a little at a time, and continue to whisk until the sugar has dissolved and the meringue is glossy. The test if the sugar is dissolved, stop the mixer and take a pinch of the meringue between your thumb and index finger and rub them together; if you feel a grittiness, continue whisking for a minute or so, until smooth.
  3. Slowly pour the meringue onto the prepared tray and gently spread it evenly across the tray to a 2 cm thickness. Place in the oven and cook for 1 hour, then turn the oven off and leave the meringue to cool completely in the oven (leave the oven door closed). This will ensure that the meringue is dry. Remove and smash the cooled meringue into 1 cm chunks, then store in an airtight container for up to 3 days.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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