How many times have you used only the yolks for a recipe, often a dessert, and ended up with leftover egg whites without knowing what to do with them? It used to happen to me a lot!
For some time now, however, I’ve learned to cook without waste, turning leftover egg whites into delicious sweets. Among these, one of my favorites is the classic French meringue: light, crunchy on the outside and soft inside, perfect to satisfy a sweet tooth without throwing anything away.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 40 pieces
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 3 large egg whites egg whites (about 3.5 oz / 100 g)
- 1 2/3 cups powdered sugar (about 7 oz / 200 g)
- 1 tsp lemon juice
Tools
- Planetaria
Preparation
To prepare the French meringue you will first need a stand mixer. You can also use a hand mixer, but it will take longer to get a perfect result.
Start by putting the egg whites in the bowl (better if fresh and at room temperature). Add the powdered sugar and the lemon juice. Turn the mixer to medium speed (4) and let the whisk work for about 6 minutes.
Increase the speed to 5 and beat for another 6 minutes. Finally, reduce the speed back to 4 and continue whipping for about 3 minutes, until you obtain a glossy, firm mixture. The meringue is ready when, lifting the whisk, a well-defined peak remains attached.
Transfer the mixture into a piping bag fitted with a star tip. Line a baking sheet with parchment paper and pipe the meringues in the shape you prefer.
Bake:
in a conventional oven at 158°F for about 2 hours
in a fan-assisted oven at 131°F for about 2 hours
The meringues must dry slowly to become perfectly crunchy.
Note: if condensation forms on the oven glass, open it for a few minutes so the steam can evaporate completely.
Tips and storage
The meringues will be completely cooked when, tasting one, the inside is thoroughly dry.
Please do not exceed 158°F during baking, otherwise the sugar may caramelize and the meringues will take on a dark, coffee-like color.
Once cooled, meringues keep perfectly in a closed box, stored in a dry place, for several weeks while maintaining crunchiness and aroma.
Other recipes:
Strawberry and cream roll
Paccheri settembrini with eggplant
Soft focaccia with tomatoes and olives
