Meringue

Meringue

Meringue is one of those things that is often daunting to make, but it’s actually not difficult at all. You do have to take some important steps into account, such as degreasing your material, whipping egg whites stiff enough, not too high temperature in your oven and allowing it to bake long enough.

Especially the last one makes this a difficult dish. You have to have a lot of time to make them, you just need to be at home for a long time because they have to be in the oven for a very long time.

What do you need?

• 4 proteins
• 125 gr (4,4 oz) white granulated sugar
• 125 gr (4,4 oz) icing sugar
• 10 gr (0,35 oz) corn starch
• Lemon juice to degrease your equipment, very important!

How to make it?

Preheat the oven to 90 °C or 19°F hot air. Don’t put your oven too hot or your meringue will turn brown.

First, degrease all the equipment you use, every spoon, jar, spatula, bowl, and your whisk. Don’t forget your hands.

The slightest amount of fat in your Meringue can ruin your foam, so don’t skip this step.

Put the egg whites together with the crystal sugar in a bowl and beat until stiff. About 5 minutes but may vary from machine to machine.

The egg whites are good if you can pull peaks from your foam. You should be able to turn your bowl upside down without the egg white falling out.

Sieve the icing sugar and corn starch on top of the whisked egg white and gently fold it under the egg white. The best way is to make 8 shapes. Do not spatula too long.

Put the beaten egg whites in a piping bag with or without a nozzle and pipe it on the baking tray with baking paper

Put your meringue in the oven and bake for at least 2 hours, depending on the shape, this can also be longer. The ones you see in the picture have been in the oven for 3 hours before they were ready.

I always taste one after 2 hours if it is still soft and sticky inside then it is not good yet.

Let the meringues cool on grids.

Bon Appetit!

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