Meringues (or spumini) are tasty and crunchy treats made with only two ingredients.
Meringues are called differently depending on the region; for example, in my area, they are called spumini. Meringue is a basic pastry preparation and is made using egg whites and sugar (granulated or powdered); then, with the help of a pastry bag, many little dollops (meringues or spumini) are created.
The secret to success is to whip the egg whites well with the sugar (I recommend using a stand mixer) and to bake them very slowly in the oven to get perfectly dry and crumbly meringues.
Also try:
Ginger and Cinnamon Meringues
Meringue Heart with Strawberry Jam
Christmas Tree Meringue
Check out the collection: 5 Desserts to Use Leftover Egg Whites
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 50 Pieces
- Cooking methods: Electric oven
Ingredients
- 5.6 oz egg whites
- 11.3 oz sugar
Tools
- Pastry bag
Preparation
To make the meringues, place the egg whites in a large bowl (of the stand mixer) and beat them until stiff, gradually adding the sugar.
To ensure the egg whites are well beaten, the mixture should be glossy and foamy, and when the beaters are lifted, a peak should form.
Transfer the egg whites to a pastry bag with a star tip nozzle (but other tips can be used depending on the shape you want to give the meringues).
Line a baking sheet with parchment paper and form the meringues to the desired size.
Bake the meringues in a preheated oven at 212°F (100°C) for one hour. Once baked, let them cool in the oven with the door ajar.
Enjoy!
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