- 263 g Egg Whites
- 500 g Domino® or C&H® Granulated Sugar
- 50 g Cornstarch
- 50 g White Balsamic
Place the egg whites in the bowl of a kitchen aid mixer with the whisk attachment. On medium speed, add in sugar into 4 increments. While adding sugar, lightly blow the torch at the bottom of the bowl to ensure sugar dissolves into the whites. Once all the sugar is added, place the mixer onto high speed and whip until stiff peaks. While waiting for stiff peaks, mix the second set into a slurry. Once stiff, peak pour in the second set as the mixer is whipping to fully incorporate second set. Once consistency is correct, place into pipping bags.
Prep Time - 20 minutes
Preset the oven to 200°F Low fan or in the dehydrator at 165°F. Pipe meringues out with a 4-inch by 4-inch diameter. Spacing each one out with 2 inches in between. Once all of them are pipped, create a dimple and or davit that is 2 inches wide and deep enough to almost touch the service of the tray. Let dehydrate for one hour. After one hour, carefully lift up the shell and scoop out the excess meringue around the inside of the shell so it is hollow. Let sit out for one hour at room temperature to fully cool and then cover with a plastic sheet tray lid and a silica packet inside.
Full Prep and Bake Time- 2 hours