Baked Crunchy Meringues (for cookies, Vacherin or Pavlova)

Preparation

• • With the rack in the middle position, preheat the oven to 75 °C (170 °F). Line a baking sheet with parchment paper.
  • In a small saucepan, bring the sugar and water to a boil and cook until a candy thermometer reads 120 °C (248 °F). Remove from the heat and time to whip the egg whites.
  • In a bowl, whisk the egg whites until soft peaks form. Bring the syrup back to a boil. Gradually add the boiling syrup to the egg whites while beating. The whites will gain in volume and be steaming hot. Continue beating for 2 to 3 minutes, until the meringue is firm and peaks stand upright. With a pastry bag fitted with a plain tip, shape the meringue of your choice.
  • Bake in the oven, where the meringues will slowly dry out, for 3 to 4 hours, depending on their size. Turn the oven off and leave them there for a few hours.