Lately I've been trying to narrow down a solid meringue recipe that doesn't colour when cooked, is smooth and stretchy in texture, goes super crunchy and has a decent lifespan. I've got some aspects right with several tests but haven't gotten THE perfect meringue yet.
I'm thinking of baking it in little straw-like shapes so I can use them as a garnish for a future plated dessert.
A lot of people seem to suggest cream of tartar (which is absolutely unobtainable for me), aged egg whites and some other stuff.
I've done some research, but was wondering, how do you guys do your meringue? Any tips you'd be so kind to share? Thanks and happy cooking!
