Easy Meringues

Easy Meringues
Individual meringues make an excellent blank canvas for whipped cream, curd, seasonal fruit, you name it.Nicole Franzen

In this recipe adapted from Australian cookbook author Odette Williams, French meringue is baked until perfectly crisp on the outside and gooey and marshmallow-like on the inside. Served with whipped cream, curd, seasonal fruit, or a combination of all three, the individual meringues make an excellent celebratory (and gluten-free!) dessert.

Reprinted with permission from Simple Cake by Odette Williams, copyright © 2019. Photographs by Nicole Franzen. Published by Ten Speed Press, a division of Penguin Random House, Inc.

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