Meringues, that simple dessert made with very few ingredients but incredibly delicious! Yesterday I had some egg whites in the fridge (I used the yolk for the carbonara) and I decided to try making meringues again (I had tried years ago with poor results and a wrong recipe given by a friend) and so I got to work fixing the things that didn’t work in the previous recipe. Well, what can I say, the meringues are spectacular, delicious both on their own and for decorating various desserts.
If you love indulgent desserts like this one, then try also:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 40
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make meringues
- 3 Egg whites (from large eggs)
- 1 cup Granulated sugar
- 1 pinch Fine salt
Useful tools to make meringues
- 1 Bowl
- Electric beaters
- Spoon
- 1 Kitchen scale
- 1 Piping bag
- Parchment paper
Preparation of the meringues
Place the egg whites in a bowl with a pinch of salt and start whisking with the electric beaters.
When you see it starting to form peaks, gradually add the sugar and continue to use the beaters at medium/high speed.
When the mixture is nice and stiff and the whites are whipped to very stiff peaks, the meringue is ready. You can test it (if you want to be sure it’s ready) by turning the bowl upside down, it should all stay inside without falling out, then the meringue is perfectly ready!
Place the mixture in a piping bag (I use disposable ones which I find very convenient) and after placing the parchment paper on a baking sheet, start making dollops or discs with the meringue until the sheet is filled.
Preheat the oven to 175°F/195°F, when hot, place the meringues in the oven and let them bake (actually more like dry out) for 2 hours with the door slightly open (you can help by inserting a wooden spoon), ATTENTION: 2 hours is an indicative time because ovens are not all the same, in my experience, it takes 2 hours or more, sometimes even 2 hours and 30 minutes.
Once the meringues are cooked, let them cool in the oven with the door open, once cooled, remove them from the oven, detach them from the parchment paper and voilà, they will be ready to be enjoyed!
Useful notes
Some people add 1 teaspoon of lemon juice to make the meringues shinier and to remove the egg smell, I personally do not add it because I like them as they are. Powdered sugar can also be used instead of granulated, and I will try that soon! They can be stored in a freezer-type bag, well-sealed, and in a dry place to avoid them absorbing humidity. If they don’t turn out well the first time, don’t be discouraged; it can happen and can depend on many factors, including the oven (not all are alike and you need to test yours), the eggs are not always the same weight even if they are of the same size, try again if they don’t work the first time! I plan to make them again soon because I have many different and alternative versions in mind, so follow me not to miss the new recipes!
