Vanilla meringue
12 servings
70 minutes
Vanilla meringue is an airy treat that has captured the hearts of sweet lovers worldwide. Its roots trace back to European culinary traditions, perfected by Spanish pastry chefs. This dessert consists of delicate clouds of whipped egg whites with sugar and vanilla, baked to a crisp shell. With each bite, it melts in the mouth, leaving a refined vanilla aroma and subtle sweetness. It pairs perfectly with a cup of coffee or hot chocolate. Meringue is an essential attribute of festive tables and pastry displays; it can serve as a standalone dessert or part of elaborate cakes. The simplicity of ingredients makes it accessible for home preparation, while its airy texture adds a special charm to this classic treat.
1
We separate the whites from the yolks. The main thing is to do it carefully; otherwise, the whites won't whip well and nothing will come out. I take two cups, pour the whites into one carefully, and the yolks remain in the other (they can be covered with foil, put in the fridge, and later something can also be made from them).
- Egg white: 3 pieces
2
In a measuring cup, pour sugar up to the 150-gram mark. Add 2 teaspoons (or more for a stronger aroma) of vanilla sugar.
- Sugar: 150 g
- Vanilla sugar: 2 teaspoons
3
I preheat the oven, but very lightly. I set it to 120 degrees.
4
We need a bowl to whip the egg whites (I have a special plastic container for this, where you can whip anything), a mixer, and let's go! It's important that the mixer is powerful. If everything is fine, 3-5 minutes should be enough to get a strong foam that won't spill even if you turn the bowl upside down.
5
Pour the sugar from the glass and whisk for another 5 minutes until the sugar becomes a cohesive foam. It's done! To check how perfect it is, you can run the mixer whisks over the surface of the foam; if there are stationary traces left, everything is fine!
- Sugar: 150 g
6
Place a sheet of baking paper on the baking tray to fit the size.
7
Then we apply future meringues in any shape! I make magical things using a bag with different nozzles (something like a pastry syringe, but simpler). You can make small or large meringues. By the way, small ones bake faster.
8
That's almost it! Bake at 120 degrees for 50–60–80 minutes, checking occasionally. If they are hard on the outside, it's time to take them out.