Easy and perfect meringues. Bezele :)
So easy to make!
RECIPE
2 EGG WHITES 66 gr.
SUGAR: DOUBLE THE WEIGHT OF EGG WHITE
extras:
1/2 tsp VINEGAR
1/2 tsp CREAM OF TARTAR
Pinch of salt.
AROMAS: A few drops of VANILLA, or a tsp of LEMON JUICE. ( I prefer Lemon Juice)
DIRECTIONS:
- Clean all your disks and dishes with a little vinegar and water.
- Separate the eggs. Absolutely no egg-yolks allowed in!
- Mix EGG WHITES, VINEGAR, CREAM OF TARTAR & SALT until FROTHY: 4-5 MIN
- ADD SUGAR - Verryslowly. 2 egg whites usually need around 140 gr. and will take about 3 minutes to pour.
- Continue mixing on high for 10- 14 minutes.
After 10 min, check every 1-2 min. to see if it's glossy and very stiff. It should cling very strongly to the whisk.
- Add aromas and 1/2 tsp CORN STARCH.
If you add a color, do it now, but not a liquid type.
- Mix 1 more minute.
- BAKE @ 210 F for 1 hour. (max 215 F) if you want them to stay white!
After 1 hour at 210-215F they should be dry at touch, but do not remove them yet from the oven!
TURN THE OVEN OFF, AND LEAVE THE MERINGUES TO DRY FOR ANOTHER HOUR.
THAT'S IT :)
p.s. They hate HUMIDITY!!!!!!
So put them immediately in an airtight box, tin, or jar till ready to serve.
BON APPETITE