French Meringue
The Italians, Swiss and French all have different base recipes for meringue. The version I grew up learning how to make is the French, which only requires 2 ingredients practically everyone always has in the house. Perfect for those sugar cravings days :)
Ingredients:
1 large egg (you will use the white only)
70g fine white sugar
Instructions:
Preheat the oven to 100 degrees Celsius.
1. Clean and thoroughly degrease a mixing bowl and whisk. Lemon or vinegar work well for this.
2. Separate the egg white from the yolk, and pour the white into the degreased bowl. Make sure none of the yellow gets in, or you’ll have to start all over.
3. Whisk the egg white until it gets foamy and peaks begin to form, then add in the sugar one tablespoon at a time, only adding the next after the first has been incorporated. When you are done you will have a stiff, smooth, shiny white mixture. The peaks shouldn’t collapse when you lift your whisk.
4. Line a baking tray with parchment paper. Using two spoons, scoop the mixture onto the baking tray. Place the tray in the middle of the oven. How long it needs to remain in the oven depends a little on how large your meringues. Presuming you made them the same size I did (the plate on the photos contains all the meringues resulting from the amount of ingredients in this recipe), 45 minutes in the oven will do. DON’T open the oven to check on them. After the 45 minutes, turn off the oven but leave the door shut, and let the meringues dry for another hour.
Instructions:
Preheat the oven to 100 degrees Celsius.
1. Clean and thoroughly degrease a mixing bowl and whisk. Lemon or vinegar work well for this.
2. Separate the egg white from the yolk, and pour the white into the degreased bowl. Make sure none of the yellow gets in, or you’ll have to start all over.
3. Whisk the egg white until it gets foamy and peaks begin to form, then add in the sugar one tablespoon at a time, only adding the next after the first has been incorporated. When you are done you will have a stiff, smooth, shiny white mixture. The peaks shouldn’t collapse when you lift your whisk.
4. Line a baking tray with parchment paper. Using two spoons, scoop the mixture onto the baking tray. Place the tray in the middle of the oven. How long it needs to remain in the oven depends a little on how large your meringues. Presuming you made them the same size I did (the plate on the photos contains all the meringues resulting from the amount of ingredients in this recipe), 45 minutes in the oven will do. DON’T open the oven to check on them. After the 45 minutes, turn off the oven but leave the door shut, and let the meringues dry for another hour.
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