6 egg whites (save the yolks!)
1 teaspoon salt
⅔ cup confectioner’s sugar
⅔ cup light brown sugar
2 teaspoons vanilla extract
2 teaspoons vinegar or lemon juice
Heat oven to 250°F. Grease baking sheets or round pans.
Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment on high until fluffy, about 2 minutes. Sprinkle in the salt and whisk for about 1 minute, until the salt disappears and the whites stiffen slightly. Add the confectioners’ sugar and beat until glossy, medium peaks form, about 1 minute. Sprinkle in light brown sugar and continue beating for 1 minute. Add vanilla and lemon juice and continue whisking until stiff peaks form, about 5 minutes.
Spoon or pipe rounds onto greased baking sheets or divide the mixture evenly across 1-3 rounds.
Bake until meringues have a crisp, nearly cracked crust and feel dry to the touch, about 3 hours. Leave in oven with fan on overnight (or at the lowest 180-200F temperature setting).
Whatever you do, keep meringues away from humidity or moisture.
We’ll layer up with my favorite flavor combo next Bake Club!