Meringues are light, airy desserts that seem to melt right in your mouth.
Meringue Recipe Easy
Note: it is very important that no egg yolk is added to the egg white and that all materials are clean and free of grease.
4 egg whites
250 gr fine granulated sugar
Piping bag or spoon
Clean bowl and mixer
Preheat the oven to 90 degrees (hot air). Cut the lemon in half and rub the bowl and whisks off the mixer with the lemon. If necessary, remove the leftover lime with a paper towel.
Beat the egg whites with a mixer until it becomes foamy. Then gradually add the sugar and mix well. Mix well for another 7 to 8 minutes until the foam is firm and shiny. If nice peaks arise then the meringue foam is good.
Use a piping bag to make nice tufts of protein on the baking paper. You can also scoop small piles on the baking paper with a spoon, so you get some more round and convex forms. The piles do not expand during baking so you can put them quite close together. Put the baking tray in the oven for 1½ hours.
Then leave the oven door ajar and let the meringues cool in the oven. This allows the moisture to escape and the meringues dry better. Store the meringue meringues in a dry place. Or put them in a drum with some uncooked dry rice on the bottom, this will keep them crispy longer.
1. You can also add food coloring to give the meringues a nice color.
2. They are ready if you can easily remove them from the parchment paper, if they stick a bit more they have to go in the oven. This also depends on the size.