Air meringue cakes
8 servings
120 minutes
Meringue pastries are the embodiment of tenderness and sophistication in French cuisine. Their history dates back to the 17th century when pastry chef Gasparini first created a light sweet from egg whites and sugar. Crispy on the outside and melting on the inside, they have an exquisite vanilla aroma and a slight tartness from lemon juice. The whipped egg white mixture transforms into elegant pastries that adorn any festive table. Perfect as a standalone dessert or paired with berries and creams. Their texture and delicate flavor make meringues a beloved treat worldwide.
1
Whip the cold egg whites to a stiff foam and gradually add powdered sugar and vanilla. At the end of whipping, squeeze in a few drops of lemon juice.
- Egg white: 3 pieces
- Powdered sugar: 1 glass
- Vanilla sugar: pinch
- Lemon juice: 0.5 teaspoon
2
Sift the starch and gently mix it with the egg white mixture.
- Potato starch: 1 tablespoon
3
Transfer the egg whites to a piping bag with a nozzle and pipe the pastries in the shape of cones onto a silicone mat.
4
Bake-dry in the oven at 90–100 degrees for two hours (leave the oven door slightly open).