Merengues

MERENGUES

From Christine Tulsi bake club

4 large egg whites (cold and fresh)

1/4 teaspoon salt

11/2 cups confectioners’ sugar

2 cups Fruity Pebbles (or something similar!)

Heat the oven to 200°F. 

Whip the egg whites in the bowl of a stand mixer fitted with the whisk attachment on high until fluffy, about 2 minutes. MAKE SURE BOWL IS CLEAN, NO RESIDUAL OIL.  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, stiff peaks form, about 3 minutes. Whisk in the cereal until just combined, about 30 seconds.

Pipe 1½-inch rounds using a pastry bag fitted with a plain round tip or drop tablespoons of the mixture 2 inches apart onto greased or lined baking sheets. 

Bake for 2-3 hours, depending on how large your meringues are until they are completely dry. They should feel hollow and be slightly cracked. Let cool completely on the pans.