Proof Bakery's Meringues
- 8 ounces egg whites
- 12 ounces granulated sugar
- 4 ounces powdered sugar, sifted
- 1 ounce ground dehydrated strawberries, optional
Cook's Note: Other items that can be folded into the meringue mixture in place of the dehydrated strawberries are nuts, chopped chocolate, candied fruit and spices.
Preheat the oven to 160 degrees F. Line a sheet pan with parchment paper.
Whip the egg whites to medium/stiff peaks. Gradually add the granulated sugar once the whites reach a foamy consistency. Once peak is achieved, fold the sifted powdered sugar into the meringue mixture in thirds. Then fold in the desired fillings and use large spoon to scoop the mixture onto the prepared sheet pan. Place on the center rack of the oven to dry out for 3 hours.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.