Perfect meringue
Description
The recipe won't take much time. You can store this meringue for a very long time in a closed box or jar and use it as needed to decorate desserts, cakes, or simply with tea or coffee. This amount of ingredients yields approximately 30 meringues, depending on their size. Serve chilled.
Instructions
- 1
Step 1
Prepare the ingredients. Before making the meringue, it is advisable to take the eggs out of the refrigerator in advance so they can reach room temperature.
- 2
Step 2
Carefully separate the egg whites from the yolks, ensuring not a single drop of yolk gets into the whites. The bowl used for beating should be perfectly clean and free of any grease. Add a pinch of salt when beating the egg whites.
- 3
Step 3
Beat the egg whites at maximum speed right away. Once the egg whites have formed a light foam, continue beating and gradually add the sugar in small portions.
- 4
Step 4
Beat the egg whites until stiff peaks form, or until they reach the "bird's beak" stage. The mixer should leave distinct, well-defined traces on the beaten whites.
- 5
Step 5
Transfer the beaten egg whites into a piping bag fitted with the tips you prefer. In my recipe, I use "open" and "closed" star tips. Pipe the meringues onto a baking sheet, leaving space between them. Properly prepared meringue keeps its shape during baking.
- 6
Step 6
The meringue should be baked at the lowest possible temperature, or rather dried than baked. You should consider your oven's capabilities; I bake mine at the minimum temperature with the door slightly ajar for about 1 hour. The meringue should be cooled before serving. If all the nuances are observed, you will surely end up with perfect French meringue.