adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Basic meringues
Basic meringues
0 Likes
Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Perfect meringues: the ultimate foolproof dessert for every occasion.
Ingredients:
  • 4 egg whites, at room temperature
  • Pinch salt
  • 220g (1 cup) caster sugar
Instructions:
  • Preheat your oven to 120°C and gather all your ingredients before starting to ensure perfect meringues. Avoid making them on humid days or while cooking other dishes as moisture is their biggest foe.
  • Allow the eggs to come to room temperature before using them. To separate the egg whites from the yolks, crack each egg into a small dish or ramekin before transferring them to separate bowls. This prevents any accidental yolk breakage from ruining the whole batch of egg whites. Use 59 g eggs for this recipe.
  • Use salt to stabilize and stiffen the meringues before adding sugar. Alternatively, replace salt with a pinch of cream of tartar.
  • Prepare 2 large baking trays with non-stick baking paper. Gather all necessary utensils including an electric stand mixer, electric hand beaters with a whisk attachment, or a hand balloon whisk for whisking the egg whites. Each method will yield excellent results, with slight variations in meringue texture.
  • In a large, clean, dry mixing bowl, add the egg whites and salt. Ensure all utensils are completely dry and free of any moisture or fats. Opt for stainless steel, glass, ceramic, or copper bowls instead of plastic to avoid any traces of fat that can hinder the volume. Use an electric mixer or hand beaters to whisk until soft peaks form.
  • Gradually add the sugar, whisking lightly after each spoonful until just combined. This will ensure a smooth texture for the meringues without making them too fluffy.
  • Whisk the mixture for an additional 2-3 minutes after adding the last bit of sugar, until it becomes thick, glossy, and forms long trailing peaks. To check if all the sugar has dissolved, rub a small amount of the mixture between your thumb and forefinger.
  • Stop beating as soon as the sugar has fully dissolved and the mixture is smooth to prevent overmixing, which can cause the meringues to collapse and develop sugar beads during baking.
  • Scoop the mixture onto the lined trays using teaspoons to create meringues, with each one being approximately 2 level tablespoons of mixture.
  • - **Bake the meringues in the oven at 90°C**: This gentle and gradual baking process ensures a crispy exterior and a hollow sound when tapped. Once done, cool the meringues in the turned-off oven for 3-4 hours to perfect their texture.
  • Ensure that the meringues achieve a delicate, crunchy texture and a beautifully pale, consistent off-white appearance.
  • Keep the meringues fresh by storing them in an airtight container for up to 3 weeks.

Similar Recipes