For perfect shatteringly crisp meringue, let it cook until well-dried, about 3 hours. The lengthy oven time at such a low temperature allows the meringue to set without browning or overcooking on the outside. Try these beautiful meringues with this silky and creamy Bourbon Custard, or serve with fresh berries and fruits for a simple summer dessert.
How to Make It
Preheat oven to 200°F. Line a large rimmed baking sheet with parchment paper. Beat egg whites with a stand mixer fitted with the whisk attachment on medium-speed until soft peaks form, about 2 minutes. Add granulated sugar to egg whites in 4 additions, beating well after each addition. Continue beating until stiff peaks form, about 2 minutes. Add bourbon and salt, and beat until combined, about 30 seconds.
Gently fold in half of powdered sugar until blended and smooth; fold in remaining powdered sugar. Spread meringue in an even layer on prepared baking sheet, and transfer to preheated oven. Bake until crisp and dry, about 3 hours.
Meanwhile, place dried strawberries and raspberries in a food processor. Pulse into an even powder, about 10 times.
When meringue comes out of oven, sprinkle fruit powder over warm meringue. Press dried mint through a fine mesh strainer into a bowl; sprinkle over meringue. Let meringue cool completely, about 30 minutes. Break meringue into pieces.