Super Crunchy Meringues

Preheat the Oven:
Preheat your oven to 80–100°C (175–210°F), depending on the size of your meringues. Line a baking sheet with parchment paper.
Prepare the Egg Whites:
Measure the egg whites accurately on a scale. Add a pinch of salt. Using a hand or stand mixer, beat the egg whites for about 50 seconds until frothy.
Add Sugar over a Bain-Marie:
Place the bowl over a pot of gently simmering water (bain-marie). Gradually add the sugar while continuing to beat the egg whites. Beat for about 5 minutes, until the mixture becomes glossy and forms stiff peaks.
Cool and Stabilize:
Remove the meringue mixture from the heat. Continue beating for another 5 minutes until completely cooled. Gently fold in 1 teaspoon of cornstarch per egg white to stabilize the meringue.
Shape the Meringues:
Transfer the meringue to a piping bag fitted with your preferred tip. Pipe small rounds, kisses, or creative shapes onto the prepared baking sheet. If desired, add a few drops of food coloring or swirl in flavor extracts for variety.
Bake Slowly:
Place the meringues in the preheated oven and bake for 45–60 minutes, depending on their size. They should be dry and crisp to the touch. Do not open the oven during baking, as sudden temperature changes can crack the meringues.
Cool Completely:
Once baked, turn off the oven and let the meringues cool inside for at least 30 minutes. This ensures they dry out completely and achieve that signature crunch.

Flavored Meringues: Add ½ teaspoon of vanilla, almond, or lemon extract to the egg whites before baking.
Colored Meringues: Swirl in a few drops of gel or liquid food coloring for fun designs.
Chocolate Meringues: Fold in 1–2 tablespoons of cocoa powder gently before baking for a rich twist.
Mini or Giant Meringues: Adjust baking time accordingly; smaller meringues bake faster, larger ones may require extra time.

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