Including the vegan doughnut recipe you'll want to make over and over again.
1/4 teaspoon of kosher salt1/8 teaspoon of kosher saltHeat the oven to 175°F and place two racks in the center and bottom third of the oven. Line two baking sheets with parchment paper and set aside.
With the mixer on medium speed, add the granulated sugar in three increments, mixing for one minute between additions. The mixture will start to get glossy and stiff. Meanwhile, sift the confectioners’ sugar and salt together. Once you’ve beaten all of the granulated sugar into the egg whites, increase the mixer speed to medium-high and beat for about 30 more seconds. It will look like thick shaving cream. Remove the bowl from the mixer and fold in the confectioners’ sugar and salt.
Remove the meringues from the baking sheets and select the eight ugliest and place them in a plastic or paper bag. We are going to make these into meringue crumbs by crushing the meringues with your hands until you have a bag of finely crushed crumbs. Be careful not to over crush them into powder — you want crumbs that are about the size of rice. Place these in a medium bowl. Set aside. Pair up the remaining 16 meringues.
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