Homemade meringue is a light and airy sweetness that delicately melts in your mouth. This simple recipe only requires a few common ingredients, like egg whites and sugar, but the end result is simply delicious. Homemade meringue can be used in a variety of ways: as a filling for pies, pies, or sundaes, or as a snack. With its crispy texture on the outside and soft on the inside, homemade meringue is a delicacy that everyone will appreciate.
Ingredients:
- 4 egg whites
- 250 grams of icing sugar
- a pinch of salt
- 1 tablespoon cornstarch
Preparation:
1- Whip the egg whites with a pinch of salt when they are halfway through cooking add the tablespoon of cornstarch and sugar little by little,
once assembled we put them in a pocket
plinth and make the pasta in the baking dish,
that we open with parchment paper in the oven previously heated to 120 degrees for two hours
First: keep a few 20cl boxes of fresh cream type carefully, regardless of the brand! Day after day fill it with unused egg whites.
When the box is full, that’s it, we can start making it!
Whites have a few days or even a good week. Don’t panic, the meringues will be even more successful! Don’t forget these whites will cook, so no bacteria problem!
The night before “D” day, take out the box of whites and leave it at room temperature, until dawn!
Well, if you are at night, take the box out in the morning for sure!! For 250g of egg whites, weigh 150g of icing sugar + 150g of normal sugar* and mix everything. Put the warm egg whites in your super food processor possibly with a few drops of lemon juice, beat on low speed to get them airy and foamy, after a few minutes add 2 tablespoons of the sugar mixture and beat a few more minutes and repeat the operation until the sugar runs out. Increase the speed only at the end of the course, in total it is necessary to beat well for 10-15 min.
Meanwhile prepare the team! A disposable bag is much more practical, comfortable in size and with a sleeve, for my part I prefer smooth no. 10.
Then 2 oven plates covered with silicone paper or silpat. Heat the oven, fan in forced position at 110° [with my current oven, I heat at 120°, but you have to try] Arrange
the meringues: I prefer them small, because you can eat them in one bite, which prevents them from setting everywhere!
Then, if you want to obtain pearl meringues, sprinkle them abundantly with icing sugar, let stand for a good 10 minutes, repeat the operation and bake for 70 minutes.
Here they are powdered!
And the end result!
A 20 cl box of whites yields about 80 meringues!
You can also make a complete dessert! Arrange them larger and elongated, fill them with whipped cream and accompany them with some seasonal fruit.