Baking

Meringue is a simple classic recipe

A simple classic meringue recipe. Preparing meringue is extremely simple. All we need to do to prepare meringue according to the classic recipe – it is good to beat egg whites with sugar.

The main “focus” is in cooking meringue according to the classic recipe – baking (drying). Although everything is simple here too – if you like dry meringue, bake it at a lower temperature, a little longer. If you like meringue with a sticky middle, bake it at a higher temperature, and less time.

Below we will introduce you with a simple classic meringue recipe, by which it is enough to simply adjust the time. And with a simple method – for a test – determine the cooking time of your favorite meringue.

Meringue – a simple classic recipe – ingredients

  • Squirrels – 4 pieces (room temperature).
  • Sugar – 200 g.
  • Salt – a pinch.

Meringue – a classic recipe – cooking recipe

Add a pinch of salt to the egg whites, beat until stiff foam. Add sugar one spoon at a time, beat at the highest speed of the mixer. Beat until the sugar is completely dissolved (the mass should be thick, homogeneous, shiny). When you take some whipped egg whites on your finger and rub, you should not feel sugar crystals on your fingers.

We put the meringue in a pastry bag (or just in a hard bag), choose a nozzle (it is possible without it). Cut off the tip of the bag, and squeeze small meringues (of any shape) onto a baking sheet lined with baking parchment. We leave a distance between the meringues.

The presented recipe yields 2 large molds (from the oven).

Bake in an oven heated to 100 degrees for about 1,5-2 hours, until the meringue is dry in the middle.

After baking, open the oven door and let the meringue cool.

Store the meringue in an airtight container. Otherwise, the meringue will absorb moisture and be sticky.

This recipe yields about 200 g of meringue.

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