Meringue
12 servings
70 minutes
Meringue, also known as meringue, is a classic French dessert and, in fact, the simplest of all existing in their complex cuisine. Just two ingredients, a couple of hours of whipping and baking bring a lot of joy and glucose into our lives. Store strictly at room temperature.
1
Prepare the necessary ingredients
2
Put sugar in the bowl.
- Sugar: 150 g
3
Mix 150 g of sugar and 2 teaspoons (but you can add more for a stronger scent) of vanilla sugar.
- Sugar: 150 g
- Vanilla sugar: 2 teaspoons
4
Separate the egg whites from the yolks. Take two cups, pour the whites into one and keep the yolks in the other (you can cover the yolks with foil, put them in the fridge, and later make something from them). It's important that the mixer is powerful. If everything is fine, 3-5 minutes should be enough to create a strong foam that won't spill even if you turn the mixer bowl upside down.
5
Pour the sugar out of the glass and whisk for another 5 minutes. Whisk until the sugar becomes one with the foam. To check how perfect it is, you can run the mixer whisks over the surface of the foam, and if there are stationary traces left, then it's all good!
- Sugar: 150 g
6
Place the egg whites in a bag with different nozzles (something like a pastry bag, but simpler). You can make small or large meringues.
- Egg white: 3 pieces
7
Place a baking paper on the tray to fit its size.
8
Place the future meringues on it in any shape.
9
Bake at 120 degrees for 50–60–80 minutes.
10
Submit.