Giant Meringue Cookie

Dry. Chalk-dry. That's how most meringues are described as.

It's really no wonder. The small size of most meringues and the additional drying time in the oven lead to an, unsurprisingly, crumbly and dry cookie that sticks to the roof of your mouth (or your braces) :(

However, if the meringue cookie were enlarged several times, perhaps the necessary long drying times (for exterior crispiness) would not completely dry out the interior.

Here's to the large meringue cookie!

Ingredients:

• 4 egg whites
• 200 grams sugar (a little less than 1 cup)
• 1 teaspoon lemon juice (or any other acid such as vinegar or cream of tartar)
• 1 teaspoon vanilla extract
• 5 grams cornstarch (1/2 tablespoon)
• Pinch of salt

Tools:

• Bowl
• Electric mixer (I used a handheld one)
• Rubber Spatula
• Measuring device (mixing cups or electric scale)
• Oven
• Optional (but very good ideas to have)
• Electric Scale
• Food processor

Put 200 grams of granulated sugar into a food processor.

You want the sugar to be very fine, almost powdery. This will help prevent gritty feeling meringue later on.

However, this step is optional if you're in a rush.

Crack 4 eggs carefully - no egg yolks, fat, shells, or other contaminants

• Being meticulous in this step will help make a stronger meringue

Mix the egg whites on low speed until frothy. This step should only take around 30 seconds to a minute.

Add 1 teaspoon lemon juice. The acid helps stabilize the egg whites.

Important:

SLOWLY add your sugar in a soft, steady flow as you beat your egg whites.

GRADUALLY increase the speed of your mixer as you add the sugar.

This will create a strong, glossy finish to your meringue.

Please don't add your sugar in a heap since it will deflate all the precious bubbles!

Beat the meringue until you reach stiff peaks (See picture and video for reference).

As a final check, you can carefully flip your bowl upside down. If the meringue seems to stay in the bowl without dropping out, it's ready for the next steps.

Important: Please do not use an electric mixer here because you don't want to overmix your meringue. Fold or mix by hand.

Add 5 grams (1/2 tablespoon) of cornstarch. This will help create a more fluffy, chewy texture in the center. Mix by hand.

At this point, you can add 1 teaspoon vanilla extract for flavor

• Variations: Add some fall spices or sprinkle crushed peppermint candies
• You could add in food coloring here, but I'm rather against artificial dyes in my food

Find a circular object ~ 6 inches in diameter

Trace it onto a piece of parchment paper with pen

Flip it over to prevent the ink from touching the cookie

Put your parchment paper onto a baking sheet.

This is a rather hard part, so be patient!

Using a rubber spatula, scrape all the meringue onto the parchment paper, within the circle you drew from Step 6.

Move the spatula like I did in the video.

1. Lightly touch the meringue at first, then move it to a point.
2. Scrape off the excess from the spatula
3. Repeat at a different spot until you have completed a full circle

I did steps 1-3 twice.

You are aiming for a gigantic dollop shape that looks like piping.

For the top's point, you can use a spoon to press down and create the spike.

(I'm sorry for the wobbly footage--filming and shaping were hard to do simultaneously.)

Preheat the oven to 300 F

Once you put the meringue on the center rack, change the temperature to 250 F

Bake for 1 hour, then keep it in the oven for another hour to finish cooking and cooling. No peeking :)

Your meringue should be dry on the outside and marshmallow-like on the inside! The color should have changed from white to an almost cream color. It will probably expand and puff up a bit.

Take the parchment paper off.

My giant meringue cookie has a diameter of 7.5 inches, compared to the customary 1 inch!

You can try to

• serve a slice like a cake
• top with whipped cream
• top with fresh fruit
• drizzle with lemon curd
• anything really!

Mine has cream cheese frosting, sliced peaches, blueberries, and regular sized meringues!

Have fun!

I tried to put the chicken timer under it...nice hat!