Perfect Meringue or Meringue Like At Bakery
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 hrs |
| Total Time | 5 hrs 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 part / e egg white, here 50 g
- 1 part (s) sugar, here 50 g
- 1 part (s) powdered sugar, here 50 g
Print Recipe
Pin Recipe Instructions
- Weigh out the egg whites and weigh out the same amount of sugar and powdered sugar. I used 150 g each.
- Beat the egg white over a 70 ° C water bath (I do it in my induction kitchen machine) with the sugar. Gradually pour in the powdered sugar until it becomes a firm and shiny mass that pulls in the tips.
- Pour the mixture into a piping bag and squirt the desired shapes onto a baking sheet or simply put plum-sized heaps on top with a tablespoon.
- Slowly dry in the oven at 70 ° C for at least 5 hours. If you don`t have an oven with exhaust air, stick a wooden spoon in the oven door so that it is ajar.
- The meringues should also be dry inside, otherwise they will be tough and sticky like chewing gum. It is better to leave them in the oven a little longer, they cannot burn at the low temperature.
- For years I`ve been looking for a recipe for meringue / meringue that turns out just like the baker`s. The trick is not in the ingredients, but in the method of preparation. Egg whites and sugar have to be whipped hot! Beating over the hot water bath is the trick you don`t have to add any other additives such as lemon juice or anything else and you don`t have to beat for hours. It doesn`t even take 5 minutes.
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