Cooking meringue it has always been a chore for me. The risk of beating the egg white longer than needed, baking them for quite a long time and the danger of not having them properly. All these fears turned into a success and desire for cooking more meringues with this new recipe.
I suggest you to try and let me know if I was right or not !
Method:
Note : the bowl and whisk must be very clean, otherwise the egg won’t be beaten properly
Put the egg white with a pinch of salt in a bowl and whisk until soft peaks
Add little by little the icing sugar (which you have sifted before)
Beat the mix until it reaches a sustainable consistency (if you turn the bowl upside bowl the mix wont move)
The environment must be warm in order for the egg to reach a sustainable consistency easily
Add food coloring if using any
Preheat oven to 250°C
Line 1-2 baking sheets with parchment paper
With two tea spoons (or bigger if you want larger meringues) put the mixture in prepared sheets leaving some space from each other
In the moment you put the meringues in the oven, low the temperature to 150°C. The meringue needs to bake for 15 minutes reducing the temperature every 5 minutes with 50 °C
After 15 minutes turn off the oven and leave the meringues more 5 minutes inside
Note :
The meringues should easily come out of the paper. If they don’t come out, then they must be baked a few minutes more ( this depending on the size of the merungue)
If you make meringues in quantity and you don’t finish the mixture in one batch; continue whisking the rest of the mixture so it doesn’t lose volume
Photography by Eranda Janku, unless otherwise stated
