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Meringues are a mixture of whipped egg whites and sugar, there are different types of meringue, French, Italian and Swiss, the recipe that I propose today is that of the classic French meringues, used to decorate desserts or to be filled with creams or molded to form shells or discs.
Although it is a very simple recipe to make, here are some tips for the perfect success of the meringues ... you will have to be careful not to leave any trace of yolk in the egg whites, the bowl and the whips must be clean and dry and the egg whites must be used room temperature.
At the end of the preparation, you can add other ingredients such as chopped almonds, chocolate chips or cocoa to the base mixture of the meringues, incorporating the ingredients gently with a wooden spoon from bottom to top.
If, like me, you have a myriad of egg whites left over from the preparation of the pastiera you can use them to prepare these cute sweets, have fun!

  • Ingredients for 20 meringues:


How to make meringues

Start beating the egg whites with a pinch of salt
When the egg whites begin to whisk, gradually add the sugar and the filtered lemon juice (this will keep the meringues shiny and eliminate the "egg smell")
Continue whipping until you get a firm and shiny meringue.

Pour the meringue mixture into a pastry bag and form meringues directly on a baking sheet covered with parchment paper.

Bake the meringues at 100 ° and cook for about an hour. The meringues don't have to cook, just dry out.

At the end of cooking, open the oven spertello slightly and leave them to dry for another 15 minutes in the oven off.
Let them cool then lift them from the pan and serve.