1 cup granulated sugar, blended into superfine sugar
pinch of salt
1/2 tsp vanilla or 1/4 tsp almond emulsion(extract works too)
Optional: 1/2 cup semi-sweet chocolate for dipping
Whip very cold egg whites and cream of tartar in a stand mixer until foamy. No peaks will form at this point.
Add superfine sugar(granulated sugar that has been blended in a blender) in 6 additions, waiting 15-20 seconds between each addition. Turn the mixer down when adding the sugar and back up to high after each addition.
Mix until stiff peaks form, about 5 minutes. Stop the mixer occasionally to check for stiff peaks.
To check for stiff peaks, dip the tip of the whisk attachment or a spatula into the meringue and pull it away. If the meringue breaks away and is straight (like a little point) or almost straight, the consistency is just right. If the peaks curl over, whip a little longer.
Add vanilla or almond emulsion and salt right at the end and whip for just a few seconds.
Pipe meringues that are about 1 inch in diameter onto a parchment lined sheet pan. Bake at 200 degrees for 1 hour, turn oven off, and allow to rest in the oven for 1-2 more hours.
Let cool completely and eat them as they are or dip in melted semi-sweet chocolate. Let the dipped meringues dry on parchment and enjoy.
Store in an airtight container for up to a week.
This is a Baker Street original recipe.
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