Meringue with powdered sugar
4 servings
30 minutes
Meringue is a delicate treat that captivates hearts with its airy texture and crispy crust. This dessert originates from French cuisine but has become an integral part of Russian gastronomy. The gentle combination of whipped egg whites and sugar gives it lightness, while powdered sugar softens the taste. Meringue pairs perfectly with tea or coffee and is also used as a base for other desserts like cakes or pastries. They can be served as a standalone treat, coated in chocolate, or complemented with berries. Preparation requires patience and precision, but the result is worth every effort: a sweet cloud that melts in your mouth, leaving caramel notes and pleasure.
1
Preheat the oven to 100 degrees (110 degrees with fan) and line 2 baking trays with parchment or foil.
2
Carefully separate the yolks from the whites. Place 4 large egg whites in a large clean bowl. Beat with a mixer on medium speed until the mixture resembles a fluffy cloud and holds peaks when the whisk is lifted.
- Chicken egg: 4 pieces
3
Increase the speed and start adding powdered sugar by the spoonful, mixing for 3-4 seconds after each addition. It's important not to overmix while slowly adding the sugar. The mixture should be shiny and thick.
- Sugar: 115 g
4
Sift the powdered sugar and carefully add one third of it to the egg whites. Mix with a metal spoon. Then add the remaining sugar in portions. It's important not to mix too much.
- Powdered sugar: 115 g
5
Carefully place the mixture on the baking sheet with a dessert spoon. Shape it into an oval using another dessert spoon. Bake for 90-100 minutes in a fan oven or 75 minutes in a gas oven.
6
You can check the readiness of the meringues by tapping them - the sound should be hollow. They should also easily come off the paper. Let them cool on trays or a rack. They can be stored in a tightly sealed container for two weeks or frozen.