To minimize stickiness on humid or rainy days, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2 hours) without opening the door and then transfer them immediately to airtight containers and seal.
- 3/4 cup (5 1/4 ounces) sugar
- 2 teaspoons cornstarch
- 4 large egg whites
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees F. Line two baking sheets with parchment paper. Combine sugar and cornstarch in small bowl.
Using stand mixer fitted with whisk, beat egg whites, vanilla and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl. Stop mixer and scrape down sides and bottom of bowl with rubber spatula. Return mixer to high speed and beat until glossy and stiff peaks have formed, 30 to 45 seconds.
Working quickly, place meringue in pastry bag fitted with 1/2-inch plain tip or large zipper-lock bag with 1/2 inch of corner cut off. Pipe meringues into 1 1/4-inch-wide mounds about 1 inch high on prepared baking sheets, 6 rows of 4 meringues on each sheet. Bake for 1 hour, switching and rotating sheets halfway through baking.
Turn off oven and let meringues cool in oven for at least 1 hour. Remove from oven and let cool completely before serving, about 10 minutes. (Cookies can be stored in zipper-lock bag at room temperature for up to 2 weeks.)
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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