Vanilla meringues
The recipe won't take much time. I've prepared French meringue. It's the simplest method, although meringue is quite a capricious dessert, even though it doesn't seem complicated at first glance. Meringue is also called the "forgotten dessert." According to legend, a French chef whipped egg whites with sugar, put them in the oven and forgot about them. As a result, this dessert was born. Here's what you need to know for successful results. First of all, the bowl you use for whipping the egg whites must be clean and dry. Separate the whites from the yolks carefully, ensuring not even a drop of yolk gets into the whites. Use fine sugar that dissolves well in the whites. Powdered sugar is recommended. From my experience, though, this doesn't always help. Cornstarch is often added to powdered sugar to prevent clumping during storage, which can affect the color of the meringue. Vanilla or vanilla sugar also varies in quality. In my cooking practice, I've made more than a kilogram of meringue and can say it's sometimes "a game of roulette." Numerous factors affect its quality, even the air temperature in the kitchen. Anyway, everything is learned through the cooking process. Good luck! Serve chilled.
Read recipe→
