recipe by SARAH MEYER WALSH
photography by LUCIA SMITH
For the meringue:
- 7 ounces/200 grams egg whites (from 6 to 7 large eggs), at room temperature
- 1.75 cups plus 2 tablespoons/370 grams sugar
- 2 teaspoons cornstarch
- 2 teaspoons Champagne vinegar
Heat the oven to 300 degrees and line a large baking sheet with parchment paper. Prepare the mixer and bowls by wiping all surfaces that will come in contact with the egg whites with a paper towel soaked in vinegar to ensure no grease/fat inhibit the meringue mixing.
We will start with the meringue. Add the egg whites to the base of a stand mixer with the whisk attachment in place and beat the egg whites on medium-high speed until firm peaks form (3 to 4 minutes). With the machine running, add the sugar, a spoonful at a time, until the meringue is stiff and glossy (about 4 minutes more).
Use a spatula to gently fold the cornstarch and vinegar into the meringue until it is evenly mixed through. Transfer the meringue to your prepared baking sheet and use a spatula to spread it into a circle that is about 9” across. Place the meringue in the oven, then immediately turn the temperature down to 275 degrees Fahrenheit. Bake for 1 hour, until dry on the outside, but chewy through the center. Leave it to cool at room temperature for about 30 minutes.