Air meringue
2 servings
90 minutes
Meringue is an exquisite treat of French cuisine that has captured the hearts of sweet lovers worldwide. Its history dates back to the 17th century when pastry chefs began experimenting with whipped egg whites and sugar to create light and crispy desserts. Meringue has a delicate structure: it is crunchy on the outside but can be chewy on the inside depending on baking time. The taste is pure and sweet with subtle caramel notes. Meringue pairs perfectly with berries, creams, and ice cream, adorning cakes and pastries. This dessert requires patience and precision as every step matters—from carefully separating the egg whites to gentle baking. Meringue is not just a sweet; it is a true art of pastry mastery embodying the elegance and sophistication of French gastronomy.
1
First of all, you need to carefully separate the egg white from the yolk, as we only need the whites. To do this, crack the egg approximately in the middle and pour the yolk back and forth between the two halves, letting the white flow into a prepared container. Very important! The container you pour the egg white into must be clean and dry.
- Chicken egg: 2 pieces
2
Add a pinch of salt to the eggs.
- Salt: pinch
3
After that, beat the egg whites with a mixer until stiff peaks form, so that even when you turn the bowl upside down, the egg whites do not spill out.
4
After that, gradually add sugar while continuing to beat.
- Sugar: 150 g
5
In the end, it should be a very thick mixture (if you run a fork through it, it will leave marks).
6
Preheat the oven to 100 degrees (no higher, or the meringue will darken). Spread parchment paper and place meringue with a tablespoon.
7
Bake the meringue for 1.5–2 hours (if 1.5, they will be chewy inside; if 2, they will be drier). Don't be discouraged if it doesn't work out the first time. Although the dish is not complicated, it is very unhealthy))