I love meringues, I usually prefer to make them very small because I find them irresistible when that tasty bite melts in your mouth! The ingredients for making meringues are really very few, but the cooking process is definitely long because to prevent them from collapsing, you need to proceed with slow cooking. So I recommend preparing them when you have some time to devote to cooking.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 1 Hour
- Cooking time: 1 Hour 30 Minutes
- Portions: 40 meringues about 1.18 inches in diameter
- Cuisine: Italian
Ingredients
- 5 Egg whites (equal to 100g)
- as needed Chocolate chips
- 3.5 oz Powdered sugar
- 1 pinch Fine salt
- 1 tsp Cornstarch (optional)
- 1 tsp Lemon juice (optional)
Preparation
Beat the egg whites until stiff, adding a pinch of salt and then gently fold in the powdered sugar and cornstarch.
Spread a sheet of parchment paper on the baking tray.
Pour the mixture into a pastry bag with a medium nozzle and make small mounds with the mixture that resemble ghosts. Then add chocolate chips to make the eyes.
Place in the oven at 212°F for about 1 and a half hours, turn off the oven and let the meringues cool inside for half an hour, keeping it slightly open.
Notes
Before removing the meringues from the oven, make sure they are well dried inside; otherwise, continue baking.
To avoid condensation in the oven, leave the door slightly open.
The addition of lemon juice is optional and serves to make the meringue shinier.
Cornstarch is optional but helps prevent the meringues from collapsing
