What you’ll need
We’re making a sugar syrup that will stabilize our meringue.
115C / 240F. Don’t stir this or you’ll get crystals instead of syrup.
While your syrup gets warm get your other ingredients ready.
Be sure to completely mix this so there are no streaks.
Get your egg whites going.
Carefully pour in your syrup.
Turn your mixer up to medium.
Don’t over mix your meringue. You want the peak to flop over.
Stir in half of the meringue. You don’t have to be gentle.
Fold in the second half. Be gentle!
You want ribbons. Stop folding as soon as you have ribbons.
Add to a piping bag with an open tip.
Use a guide to get your shells the same size. Shout out to Reynolds Wrap for sending me these!
Pipe straight up and down and keep the tip low so you’ll get an even and smooth shell.
Slam the pan to remove air bubbles and flatten them a little. Then let them sit to develop a skin.
Once you have a skin they are ready! 300 degrees for 15 minutes.
Tap to test doneness. Let them cool on the sheet.