Crispy on the outside, marshmallow inside and just melting in your mouth. This is gluten free dessert.
Course Dessert
Cuisine russian
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 24cookies
Author Marina of www.everythingmarina.com
Equipment
1 stand mixer or electric hand mixer
Ingredients
120 gr egg whites room temperature4 egg whites
210gr (1 cup) granulated sugar
10gr(1 Tablespoon) corn starch
5gr(1 teaspoon) vinegar
Instructions
Preheat oven to 300F
Line a large baking sheet with parchment paper.
In the bowl of stand mixer add egg whites and beat for about 1 min. Gradually add granulated sugar and beat for 8-10 minutes on high speed, or until stiff peaks form. Meringue should be glossy and smooth.
Add corn starch and vinegar. Mix until well blended
Pipe meringue into nests onto parchment paper using Wilton 1M tip or 4B tip.
Lower oven temperature to 175F Bake for 1,5 hours, then turn the oven off and without opening the door, let meringue in the hot oven to cool off.