Homemade meringues
Homemade meringues are sweet, light desserts made with whipped egg whites and sugar, baked until they become crispy on the outside and soft on the inside. They can be enjoyed alone or as a topping on cakes and desserts. Their versatility and delicate texture make them a popular delicacy in home baking.
Ingredients:
• 3 egg whites (at room temperature)
• 150 g granulated sugar
• 1/2 teaspoon vanilla extract (optional)
• A pinch of salt
Before making homemade meringues, make sure your utensils are clean and dry, as any traces of grease can affect the texture of the meringue. Also, separate the egg whites carefully to prevent any yolks from mixing in, as this can also affect the consistency of the meringue.
Preparation:
1. Preheat your oven to 100°C (212°F). Prepare a baking sheet with parchment paper or a silicone baking sheet.
2. Make sure the egg whites are at room temperature. This will make it easier for them to assemble and increase their volume.
3. In a clean, dry bowl, add the egg whites and a pinch of salt. Cleaning the bowl is important so that the whites are whipped correctly.
4. Begin beating the egg whites at low speed, gradually increasing to medium-high speed. Beat until the whites are foamy and begin to form soft peaks.
5. With the whites still beating, add the granulated sugar gradually, about a tablespoon at a time. This will help the sugar dissolve in the egg whites and make the meringue more stable.
6. Continue beating until the whites are glossy, firm and form stiff peaks. You can add the vanilla extract at this point and mix briefly to incorporate it.
7. Fill a pastry bag with the meringue mixture. If you don’t have a piping bag, you can also use a spoon to pipe mounds of meringue onto the baking sheet.
8. Form small mounds of meringue on the tray, leaving space between them so they do not stick when baking.
9. Bake the meringues in the preheated oven for about 1.5 to 2 hours, or until they are dry to the touch and you can easily peel them off the parchment paper.
10. Once baked, turn off the oven and let the meringues cool in the oven with the door ajar. This will help them cool slowly and prevent them from cracking.
11. Once the meringues are completely cool, you can store them in an airtight container to maintain their freshness.
12. Enjoy your delicious homemade meringues!
Remember that baking time may vary depending on your oven and the size of the meringues, so it is important to be careful to prevent them from burning.
