Airy Meringues
To successfully prepare meringues, a number of rules should be followed. Separate the egg whites from the yolks carefully, avoiding getting any yolk into the mixture. The whipping bowl must be absolutely dry, as fat or water will hinder the process. Using cold egg whites is recommended.
- Total cooking time
- not set
- Number of servings
- 40
- Recipe difficulty
- 2 / 5
Ingredients
for 40 servings
- egg whites 5
- sugar 250 g
- salt
Instructions
Step 1 of 4
Whip the egg whites until they form a foam.
Step 2 of 4
Gradually add sugar (1–2 tbsp at a time) during the whipping process.
Step 3 of 4
Continue whipping until a thick and dense mixture is obtained (I whipped for 10 minutes at medium speed).
Step 4 of 4
Line a baking sheet with parchment paper (or lightly grease with oil). Shape the meringues using a pastry syringe or a spoon. Place them in the oven. Dry the meringues at a temperature of 100 degrees. The duration of the process depends on the size of the pieces. On average, they need to be dried for 1–1.5 hours (but it is possible that they will need to be dried longer).