Classic French meringue
Description
This is not only a popular meringue cookie but also an essential component of the exquisite Pavlova cake. Therefore, the recipe before you can be used not only for cookies but serves as a base for a variety of desserts. You can use egg whites either chilled or at room temperature. The resulting whipped egg whites can reach varying degrees of stiffness: soft, medium, and stiff peaks. In any case, the finished French meringue should be smooth and glossy. Therefore, be careful not to overbeat the meringue.
Instructions
- 1
Step 1
1. Preheat the oven to 90 degrees. Meanwhile, separate the egg white from the yolk.
- 2
Step 2
2. Beat the egg white until fluffy foam forms.
- 3
Step 3
3. Heat the water and dissolve the sugar. Add the hot syrup to the egg whites and beat the mixture at high speed until stiff peaks form.
- 4
Step 4
4. Using a pastry bag, pipe medium-sized balls of beaten egg white onto parchment paper.
- 5
Step 5
5. Dry the meringue in the oven for 2 hours.