Meringues or spumiglie are a classic sweet made with egg whites and sugar. I prefer to use granulated sugar rather than powdered sugar; I find they turn out better. The meringue is very light and brittle; it can be the base for the famous meringue cake, and you can also decorate them with melted chocolate. If you want you can try the chocolate meringues or the SEMIFREDDO WITH CRUMBLED MERINGUES or now Torta meringata al torrone.
It’s a great way to use leftover egg whites, for example if you prepare pastry cream. Many think it’s difficult to make them but I assure you it’s not — you will realize you’ll obtain a firm mixture both using a stand mixer and with an electric hand mixer ( I use this ONE ). Meringues are great both for decorating desserts and as a snack or to accompany a good coffee. In many pastry shops in my area, meringues are cut in half and filled with a delicious whipped cream and are known as spumiglie. Now let’s see how to make meringues or spumiglie and if you try them let me know. Barbara
I also recommend trying:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 2 Hours
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare Meringues or spumiglie
- 2 Egg whites
- 1 cup Granulated sugar
Tools
- 1 Stand Mixer stand mixer
- 1 Electric hand mixer
How to make Meringues or spumiglie
Let’s start preparing the meringues. For each egg white use 1/2 cup of sugar, so if you have 2 egg whites use 1 cup of sugar and so on.
Put the egg white in a stand mixer (if you don’t have one you can still make them with an electric hand mixer). Work it for one minute at medium speed, then slowly and little by little add the sugar and continue to whisk at the highest speed.
After a short time the egg whites will swell, becoming foamy and white.
You can tell the meringues are perfectly whipped when the mixture is shiny and firm: when you turn the bowl upside down it stays in place without falling.
Now put the mixture into a piping bag and form little cloud shapes — the classic meringue shape — by pressing the mixture onto a baking sheet lined with parchment paper.
Bake the meringues in a preheated oven at 212°F for 2 hours.
How to store Meringues or spumiglie
Store at room temperature for 5-6 days
