Meringue
Description
The recipe won't take much time. The most important thing in this recipe is not to overbake the meringue. The protein mixture is very delicate and can easily burn. The meringue can be either completely firm and solid, or slightly moist and chewy inside. Serve chilled.
Instructions
- 1
Step 1
Take raw chicken eggs, separate the yolks from the whites. Chill the whites, place them in a bowl with high sides, and add sugar and vanillin.
- 2
Step 2
Pour a little water into a saucepan that is larger than the bowl with egg whites. Bring the water to a boil, then place the bowl with egg whites into the saucepan. Heat over a water bath, whisking the egg whites with sugar until a fluffy foam forms.
- 3
Step 3
Beat for about seven minutes at high speed until the mixture increases in volume and becomes dense. It should be smooth and glossy.
- 4
Step 4
Place the protein mixture into a piping bag. You can choose any nozzle you prefer. If you don't have a piping bag, use a pastry bag or a regular plastic bag with one corner cut off.
- 5
Step 5
Line a baking sheet with parchment paper. Pipe the egg white mixture onto it using a pastry bag. Preheat the oven to 100°C and dry the meringues in it for about an hour and a half.