Hi, I’m chef Robert. A hard meringue is
often made into cookies or used as a crust. Here’s the combined
ingredients we’ll be using. Our equipment. We’ll start by adding our egg whites
and our cream of tartar. Now, we’ll turn the mixer on slow. Gradually increase our speed. It’s very
important that there are no egg yolks in your egg whites otherwise the fat from
the egg yolk will prevent your meringue from forming properly. We will gradually
increase our speed As it’s starting to get foamy as you can tell. At this point we’ll go ahead and add our sugar one tablespoon at a time. One of the keys
is to make sure your sugar is dissolved. You’ll do that test by rubbing a little
between your fingers to make sure there is no gritty feel Turn that off. Again, try to stay off the
sides where some of the sugar splattered so you can get a true test and see what we have here. Maybe just a little more. Now that’s going we’ll go ahead and add our vanilla Increase it a little bit.
Get that nice blend. Because we also have a little brown to it but we want to get
this incorporated so it goes back to that nice white shine. And that should do
it. See what we have here. Notice how much more volume and
gloss there is to this. Have some cookies here.
This is what we would make out of this.