Meringues
4 servings
105 minutes
Meringues, or bezes, are an exquisite treat of French cuisine known for their airy texture and delicate crispness. Their origin is shrouded in mystery but they first became popular in the 17th century, especially in France's gastronomic circles. These light clouds made from whipped egg whites and sugar acquire a delightful caramel hue after slow baking, and their taste is sweet yet refined. Meringues beautifully complement desserts by decorating cakes and pastries and can also be served as a standalone treat. They can be paired with fruits, creams, and chocolate to create stunning gastronomic compositions. The simplicity of the ingredients makes them accessible while the art of whipping and baking is a true craft. This dessert delights the eye while providing pleasure.
1
Preheat the oven to 100 degrees. Prepare two baking trays lined with parchment paper.
2
Whip the egg whites with a mixer for two minutes. While continuing to whip, add sugar. Whip for another three minutes. The result should be a white, sticky mixture.
- Egg white: 4 pieces
- Sugar: 200 g
3
Spoon onto the trays and shape each meringue as desired.
4
Bake for one and a half hours.