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I have a secret mini meringue recipe to make meringues thick and crunchy that doesn’t stick to your teeth:
“I add wine vinegar and cornflour”
I know, I was also skeptical at first but I tried it once and never made a meringue again without adding these two ingredients. Brittle and crunchy it melts in your mouth.
To make this recipe I used the Cotton Thermo Standard Pastry Bag
You can find the same on Amazon (affiliate link) clicking in the picture.
For more information on what I use for baking and why you can check out my favourite baking tools and utensils
Mini Meringue Recipe
- 3 egg whites
- 1 cup caster sugar
- 1 tsp white wine vinegar
- 1 tsp corn flour Maizena
- Whisk the egg whites until they become firm, then gently add half of the sugar.
- Combine the vinegar and the corn flour to the rest of the sugar and gently add to the mix.
- The mixture is ready to be piped into the desired shapes.
- Bake at 150C for 1 hour.