Meringues make a beautiful addition to your dessert and cookie tray during the Holidays. They look so fancy, but truth be told, meringues terrified me in chef school, mostly because we had to whip them by hand and if there was any oil in the bowl the egg whites would just stay wet and frothy. With a stand mixer or handheld beaters it is so much easier and quicker, just make sure everything is clean and dry before you start.
Chef's Tip: If I don’t have a piping bag I’ll use a clean plastic bag then cut a corner to create a small hole, piping tip not needed.
Yields: 40 to 50 1” round meringues