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Vanilla meringue
1
Vanilla meringue is a sweet treat for anyone who loves desserts that melt in your mouth. Its crispy golden crust hides a delicate, airy centre that is a real delight. The aroma of natural vanilla fills the kitchen, inviting everyone to taste this masterpiece. The meringue is so delicate that each bite leaves behind only a memory of sweetness.
Variations
- Add chopped nuts for a crunchy texture.
- Mix with cocoa powder for chocolate meringues.
- Decorate with melted chocolate after baking.
Secrets of tenderness and taste
- Egg whites should be at room temperature.
- The mixing bowl should be perfectly clean and dry.
- Add sugar gradually, one spoonful at a time.
- Beat until stiff peaks form.
Tips on ingredients
- Use fresh eggs for better volume.
- Powdered sugar provides a smoother texture than regular sugar.
- Natural vanilla extract is better than vanilla sugar.
- Add a drop of lemon juice for stability.
Small culinary nuances
- Do not open the oven during baking.
- The meringues are ready when they easily come away from the paper.
- Leave the meringues in the oven after turning it off to dry completely.
- Store in an airtight container to preserve crispness.
Ingredients
Yasensvit Molodylni Chicken Eggs С0 10pcs
4 egg whites
Auchan Powdered Sugar 200g
200 g
Carmencita Vanilla Extract 150ml
1 tsp
Sto Pudiv Extra Salt 400g
pinch
Lemon
juice 0.5 tsp
Preparation steps
01
Prepare the egg whites — Separate the egg whites from the yolks. Make sure there is no yolk in the egg whites. Leave the egg whites for 30 minutes to reach room temperature. ⏱ 5 min. Guideline: The egg whites should be clear with no traces of yolk.
02
Beating the egg whites — Start beating the egg whites with a mixer on medium speed. Add salt and lemon juice. When soft peaks appear, gradually add 1 tablespoon of powdered sugar at a time. ⏱ 8 min. Guideline: The mixture should increase 3-4 times in volume and become snow-white.
03
Adding vanilla — When stiff peaks form, add the vanilla extract. Beat for another 1-2 minutes until completely smooth. ⏱ 2 min. Guideline: When you lift the whisk, the mixture should hold its shape and not fall.
04
Forming the meringues — Line a baking tray with parchment paper. Using a piping bag or two spoons, pipe small mounds 2-3 cm apart. ⏱ 10 min. Guideline: The meringues should be evenly rounded.
05
Baking — Place the baking tray in an oven preheated to 100°C. Bake at a low temperature without opening the oven. ⏱ 90 min. Guideline: The meringues become firm and easily detach from the paper.
06
Cooling — Turn off the oven and leave the meringues inside until they have cooled completely with the door closed. ⏱ 60 min. Guideline: The meringues are completely dry and crispy.
07
Tip⏱ Meringues are best stored in an airtight glass or metal container at room temperature. Avoid the refrigerator — humidity will ruin the crispy texture. Properly prepared meringues can be stored for up to 2 weeks.
Where to order ingredients
Select the required ingredients in one of the stores
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