At least there are as many recipes for making meringues as there are chefs. Even though the ingredients are the same – egg whites and sugar – the most important thing is the right proportions.
How to make the perfect meringue?
Here’s an easy way to make protein meringues in your home oven. We guarantee that our recipes are simple, tried and always work, and that the meringues come out just as they should – crunchy on the outside, soft and slightly chewy on the inside.
One of the most important rules is that there should not be a gram of fat on the sides of the container and in the whisk (or beater of the mixer). To prevent this from happening, it’s a good idea to thoroughly wash the utensils before using them, and then rinse them with lemon juice. Another secret to making the perfect meringue is that a lot of the yolk can get into the egg white. Otherwise, the foam will not stick to the stiffness! A lot of people make this mistake, so it’s a good idea to avoid it.
Recipe to make meringues?
- 2 proteins
- 60 grams of sugar
- 60 g of powdered sugar
Method of Preparing
Separate the egg white from the yolk. Beat the egg whites as soon as possible. When it starts to stiffen, add the sugar gradually and beat (or blender on high speed) for about 10 minutes. The protein mass should be very stiff. Then add powdered sugar. Stir slowly.
Form meringues on a baking sheet lined with parchment paper with a spoon or stick. Bake at 110 ° C. Small meringues bake for about 75-80 minutes, larger ones take longer. After baking, turn off the oven, open the door, and leave the meringue inside to cool and dry in the oven heat.
To make a flavorful meringue, you can add the aroma of cocoa, coffee and cake to the protein mass.