Perfect Meringues: Crunchy Swiss Meringue Recipe That Melts in Your Mouth

For the Meringue

• 200g (about 6 to 7 large) Egg Whites
• 400g (about 2 cups) Sieved Refined Sugar (or Confectioners' Sugar)
• 1/2 teaspoon Vanilla Essence (or other essence to taste)

Necessary Equipment

• Stand mixer with whisk attachment
• Kitchen thermometer (optional, for accuracy)
• Piping bag with your preferred tip
• Parchment Paper

Swiss Meringue Preparation (Heating)

1. 1
   Mix the egg whites and sugar in a metal or glass bowl. Ensure the sugar is well sieved.
2. 2
   Place the bowl over low heat in a water bath (Bain-marie) (the water should not boil or touch the bottom of the bowl).
3. 3
   Stir the mixture constantly until all the sugar dissolves. The correct point is when you no longer feel granules when rubbing a little of the mixture between your fingers (Ideal temperature: 60°C - 65°C / 140°F - 149°F).

Beating and Shaping

1. 1
   Remove the bowl from the water bath and immediately start beating in the mixer, while still warm, at 3rd speed (medium-high). Use the whisk attachment.
2. 2
   Beat non-stop until the meringue doubles in volume, becomes shiny, cool, and forms stiff, rigid peaks (the famous "bird’s beak").
3. 3
   Add the Vanilla Essence (or food coloring) during the final minutes of beating.
4. 4
   Line a baking sheet with Parchment Paper.
5. 5
   Place the meringue in the piping bag and pipe the meringues onto the paper.

Baking and Drying

1. 1
   Bake in a preheated, very low oven (about 90°C to 100°C / 195°F to 212°F) for 1 hour 30 minutes to 2 hours, depending on the size.
2. 2
   The meringue should be dry and crunchy. Turn off the oven and leave the meringues inside with the door ajar until they cool completely.
3. 3
   Optional: To make the meringue harder, you can use 2% corn starch (about 6g) during the beating.