Meringues! I love them! I used to make them when I was little because it’s such a simple preparation. They remind me of the ski weeks in northern Italy, especially dipped in dark chocolate.
And then the tiny ones… you can’t stop at just one!
The meringue is a preparation based on egg whites and sugar, typical of Italian and French cuisine. It is used in many desserts and as a base for ice cream cakes.
It can be flavored, for example, with cocoa, vanilla, or lemon drops, or various essences.
Although it is basically white, meringue can be colored to be used as a decorative element in desserts. Very fashionable now, for example, on cream tarts along with macarons, flowers, and fruit.
There are many methods to make meringue (depending on how it will be used); here I teach you the French meringue method, to have small, colored, and fun meringues to use as decorations.
- Difficulty: Very easy
- Cost: Very economic
- Preparation time: 20 Minutes
- Portions: 50 small
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 150 g Egg whites
- 200 g Sugar (granulated)
- 100 g Powdered sugar
- 2 drops Lemon
- a few Food coloring (in gel (modecor or wilton))
Tools
- 1 Stand mixer
- 1 Whisk attachment
- 1 Star nozzle wilton or decora 1M
- 1 Piping bag
- Baking sheet
- Parchment paper
Preparation
Meringue preparation
First, sprinkle the granulated sugar on a baking sheet and put it in the preheated oven at 194 degrees Fahrenheit.
It should not cook, so immediately turn off the oven and leave it for about 10 minutes.
Take the required amount of egg whites and put them in the stand mixer with the whisk attachment.
It doesn’t matter if they are cold from the fridge or at room temperature.
Start the mixer until they begin to foam well, but they shouldn’t be whipped! At this point, take the sugar from the oven and begin to add it one tablespoon at a time, running at medium speed.
After incorporating the granulated sugar, when the mixture is very white, add the powdered sugar in two additions.
Let the mixer run at a constant but steady speed until the mixture becomes nicely firm.
When lifting the whisk, it should hold what is called the peak, standing straight.
Now the meringue is ready. We can divide it into several bowls and color as desired.
Using a spoon, place it in the piping bag with the chosen tip. Proceed to shape the meringues on the baking sheet lined with parchment paper.
Bake in a preheated oven at 212 degrees Fahrenheit for about 2 hours.
After baking, they can be left in the turned-off oven to dry further.
STORAGE
Meringues can be stored in an airtight container for a very long time! Remember that sugar is a natural preservative.
