- 6 large egg whites at room temperature
- 1 cup plus 5 tablespoons granulated sugar
- a pinch of salt
- Before making the meringue, draw four circles 20-22 cm (9″) in diameter on parchment paper, Silpat, or aluminum foil.
- Preheat oven to 200F or 100 C.
- Put the egg whites in a large bowl with the salt and beat on medium speed until the whites form soft peaks and hold the lift (do not bend). Add sugar slowly while beating continuously at medium speed, then continue beating at high speed for about 8-10 minutes until it looks silky and smooth, and then rub between your fingers. You should not feel any sugar grains.
- Put the meringue in a Ziploc or pastry bag with a round tip. If you use a bag, cut one end of the bag, leaving a gap of 1 cm. Draw concentric circles from the outside with the meringue on previously cut paper circles. Smooth with a knife or leave so. You can also place the meringue by tablespoonfuls onto the circles and spread with a knife.
- Bake for 1 hour and a half. The discs should feel dry to the touch but not brown. Allow cooling in the oven. Once cooled off, peel them from the paper where they were baked and place them on clean parchment paper and wrap them with plastic wrap and kept for up to 2-3 days over the counter or use immediately and freeze the whole cake up to 2 hours before serving, my favorite alternative. The meringue is fragile. Treat gently.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Cakes
- Method: Oven-baked
- Cuisine: Chilean
Keywords: Meringue discs, Meringue for Meringue Cake