Ingredients
Scale
- 2 large egg whites
- ¾ c. extra fine granulated sugar
- pinch of sea salt
- ½ tsp. vanilla extract
- confectioners’ sugar for dusting
- berries
Instructions
- Preheat the oven to 200º. Line a baking sheet with parchment paper or a Silpat. Set aside.
- In the bowl of a double boiler, combine egg whites, sugar, and salt. Whisk well. Set bowl over a pan of simmering water. Whisk continuously until sugar dissolves and mixture is warm to touch. Mixture will feel smooth and silky between the fingers when ready. Over cooking will scramble the eggs (no beuno).
- Remove from heat, and pour eggs in bowl of standing mixer being sure not to drip any water into the mixture. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form. Beat in vanilla.
- Using a 2-ounce trigger release ice-cream scoop, scoop meringue on the prepared being sheet, distributing evenly. Using the back of a spoon, gently carve out an indention in the middle of each meringue, being sure not to make it too thin. Lightly sprinkle with powdered sugar to help absorb any moisture.
- Bake until just dry, about 1 hour. Meringues should still be white in color but dry to the touch. Allow to cool completely before carefully removing. Best served the same day.
- Top with berries, leftover lime curd, and the best whipped cream you’ve ever had. Or try one of these topping ideas from Tartine and Apron Strings, I am Food Blog, Noble Pig, or Smitten Kitchen. The options are endless.
