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French meringue
1
French meringues, or simply “merengues”, look like an airy mystery with a delicate crunch. This dessert combines the lightness of egg whites with the sweet pleasure of sugar, creating a perfect pairing that melts in your mouth. The French know how to create true culinary art, and meringues are a striking example of their culinary achievements.
Despite their simplicity, meringues can vary in different ways: from classic without additives to chocolate or vanilla. You can use them as a standalone dessert or as part of more complex sweets.
These little islands of protein and sugar come with a legend: if you manage to make them, you are halfway to recognition in the culinary world.
Variations
You can add chopped chocolate to the mixture before baking or a little liqueur to vary the flavour.
Secrets of tenderness and taste
The secret to successful meringues lies in the correct oven temperature and careful beating of the egg whites. It is important that the whites are at room temperature and that the mixer is set to medium speed.
Tips on ingredients
Make sure your sugar is superfine so that it dissolves quickly in the egg whites during the beating process. Also, choose fresh eggs to get the perfect texture.
Small culinary nuances
During baking, the oven door should not be opened, otherwise your meringues may collapse due to the change in temperature.
Ingredients
Kvochka Homemade Chicken Eggs C0 10pcs
4 egg whites
Metro Chef Crystallized White Sugar 1kg
220 g
Carmencita Vanilla Extract 150ml
1 tsp
Nash Agro Mlyn Kitchen Salt 1kg
pinch
Preparation steps
01
Whipping the egg whites — Pour the egg whites into a clean, dry bowl. Add a pinch of salt. Begin whisking at medium speed until soft peaks form. ⏱ 5 min. Guideline: the foam should be stable and not dripping.
02
Adding sugar — Gradually add the sugar while continuing to beat. Add the vanilla extract. ⏱ 7 min. Guideline: the mixture should be shiny with stiff peaks.
03
Forming the meringue — Spoon or pipe onto parchment paper. ⏱ 5 min. Guideline: keep enough distance between them.
04
Baking — Place in the oven at 90°C. ⏱ 60 min. Guideline: the meringues should be dry on the outside and easy to remove from the parchment paper.
05
Tip⏱ To ensure the meringues are as dry and stable as possible, leave them in the turned-off oven with the door ajar for 30–60 minutes after baking. This will allow the meringues to dry without the risk of cracking.
Where to order ingredients
Select the required ingredients in one of the stores
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