In the section How to Make: Meringues, I present a classic dessert that is easy to prepare and requires very few ingredients! I love them, and I like to make them small, a delicate treat that melts in your mouth!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 40 meringues with about 1.18 inches in diameter
- Cuisine: Italian
Ingredients
- 3.5 oz Egg whites
- 3.5 oz Powdered sugar
- 1 pinch Fine salt
- 1 tsp Cornstarch (optional)
- 1 tbsp Lemon juice (optional)
Preparation
Beat the egg whites until stiff peaks form, adding a pinch of salt.
Once whipped, add the sugar, cornstarch (optional, it will help make the mixture firmer), and lemon juice (also optional, it will make the meringues shinier).
Continue mixing with the beater until the mixture becomes quite firm.
Place the mixture in a syringe with a wide nozzle
Form small mounds on a baking sheet previously lined with parchment paper (you can also use a piping bag or a spoon).
Bake at 212°F for about 1 hour and 30 minutes, placing on the third rack from the bottom of the oven.
Then place a wooden spoon to keep the oven door slightly open and bake for another 30/40 minutes (if you wish, you can leave them for an hour; they will dry more and become crispier).
Let the meringues cool in the oven, leaving it slightly open.
Tips/Advice
Before removing the meringues from the oven, make sure the meringue is well dried inside; otherwise, continue baking.
Adding lemon juice makes the meringue shinier, and adding cornstarch makes the meringue firmer.
I don’t like overly sweet meringues, so these don’t have much sugar; their consistency is not super hard, but they will still remain puffy and firm during baking.
If you prefer them harder, add 3.5 oz of granulated sugar to the 3.5 oz of egg whites, whip until very stiff for at least 5/10 minutes, then add 3.5 oz of powdered sugar, mixing with a spatula.
If you enjoyed the How to Make: Meringues section, try the other Meringue recipes:
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