Meringue without a mixer
Description
The dish is prepared without unnecessary complications. Meringue is the perfect dessert for tea time, especially for those who enjoy drinking hot beverages without sugar. If desired, you can add food coloring of any color to the whipped egg white mixture, along with vanilla sugar or ground cinnamon for aroma. The finished dessert can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. It is advisable to use eggs at room temperature.
- 2
Step 2
Separate the yolks from the whites by carefully cracking the eggs. Remember that even a single drop of yolk should not get into the whites, otherwise they won't whip properly. The bowl must be dry and free of water droplets, or the whites won't whip either. Choose a narrow, deep container with high sides for whipping.
- 3
Step 3
Add salt to the container with the egg whites and start beating them. It's easiest to use a whisk or a special kitchen gadget in the form of a whisk that rotates around its axis when pressed. You need to beat the egg whites for 8–10 minutes until they form a foam consisting of small bubbles.
- 4
Step 4
Then add granulated sugar or replace it with powdered sugar.
- 5
Step 5
Continue beating the egg whites with sugar for at least 15–20 minutes until the cream becomes smooth and uniform. It won't stick to the beaters but will flow smoothly off them. No matter how hard you try, you won't be able to whip the egg whites as firmly as with a mixer.
- 6
Step 6
Preheat the oven to 80 degrees. Line a baking sheet with foil and spoon the whipped protein cream onto it, spacing the mounds apart. Place the baking sheet in the oven and dry the meringues for 1–1.5 hours, leaving the oven door slightly ajar.
- 7
Step 7
Carefully separate the dried meringue from the foil and place it on a plate. If the center is difficult to remove and still soft, dry it for another 30 minutes. Serve the meringue with tea.