Proof Bakery's Meringues

Name: Proof Bakery's Meringues
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 8 to 10 large meringues
Ingredients: 8 ounces egg whites; 12 ounces granulated sugar; 4 ounces powdered sugar, sifted; 1 ounce ground dehydrated strawberries, optional

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Level: Easy
Total: 3 hr 10 min

Prep: 10 min
Cook: 3 hr

Yield: 8 to 10 large meringues

Level: Easy
Total: 3 hr 10 min

Prep: 10 min
Cook: 3 hr

Yield: 8 to 10 large meringues

Ingredients

8 ounces egg whites

12 ounces granulated sugar

4 ounces powdered sugar, sifted

1 ounce ground dehydrated strawberries, optional

Directions

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Proof Bakery, Los Angeles, CA