Meringues are delicious sweet treats with a crunchy texture outside and a soft heart inside. They melt in your mouth but are pretty tricky to make... The secret to succeed is to beat the egg whites for a loooooooooooooonnng time. Yes, a VERY long time. You know, like in the old times, when they did it with a wooden spoon while looking outside the window. Take your time and you'll make delicious Meringues.
Serves 4
Preparation time: 20-30 minutes
Baking time: 1:30 hours
Serves 4
Preparation time: 20-30 minutes
Baking time: 1:30 hours
Difficulty: **
Ingredients:
- 2 egg whites (get your eggs out of the fridge about 15 minutes before starting baking)
- 1 pinch of salt
- 125 g (1 1/4 cup) caster sugar
1. In a large bowl, add the egg whites and the pinch of salt.
2. Beat the egg whites with an electric mixer at medium speed until they hold soft peaks. Add the sugar, little by little, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
3. Keep on beating the egg whites, for at least 10 minutes.
4. Using a pastry bag or 2 spoons, place small amounts of the preparation on baking sheet covered with greased parchment paper.
5. Preheat your oven at 248°F/120°C. Bake the meringues for about 1 hour and let them dry for at least 2 hours in your oven. Let them stand in there all night if you can.
Ingredients:
- 2 egg whites (get your eggs out of the fridge about 15 minutes before starting baking)
- 1 pinch of salt
- 125 g (1 1/4 cup) caster sugar
1. In a large bowl, add the egg whites and the pinch of salt.
2. Beat the egg whites with an electric mixer at medium speed until they hold soft peaks. Add the sugar, little by little, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks.
3. Keep on beating the egg whites, for at least 10 minutes.
4. Using a pastry bag or 2 spoons, place small amounts of the preparation on baking sheet covered with greased parchment paper.
5. Preheat your oven at 248°F/120°C. Bake the meringues for about 1 hour and let them dry for at least 2 hours in your oven. Let them stand in there all night if you can.
