Light, crunchy and sweet as can be, homemade meringues are a timeless classic. Whether to accompany a coffee, decorate a dessert or simply satisfy a sweet craving, they're always a hit. With just a few basic ingredients, you can make these airy, pastry-like treats at home.
4 egg whites (at room temperature)
200 g powdered sugar
1 pinch salt
1 tsp lemon juice (or white vinegar)
(Optional) Food colouring or flavouring (vanilla, almond...)
Preheat oven at 90°C (195°F), fan-assisted if possible. Line a baking tray with parchment paper.
In a bowl, Beat the egg whites until stiff with a pinch of salt.
When the egg whites begin to foam, gradually add the sugar. spoon by spoonwhile continuing to whisk.
Add the lemon juice. Whip until meringue is smooth. firm, shiny and bird-like.
If desired, gently add coloring or flavoring.
Transfer to a piping bag. Form small piles on the hob.
Cook for 1 h 30 to 2 h (depending on size), until dry to the touch.
Leave to cool in the switched-off ovendoor ajar, to prevent cracking.
Making your own meringues is simple, economical and always impressive! With their cloud-light texture and delicately sweet taste, these little morsels are a delight for young and old alike. Don't hesitate to vary shapes, colors and flavors for creations that are as pretty as they are tasty!
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Use eggs with ambient temperature for greater volume.
Sugar must be fully dissolved into the egg whites (rub a little meringue between your fingers to check).
Store in an airtight box store in a dry place for up to 2 weeks.
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4 egg whites (at room temperature)
200 g powdered sugar
1 pinch salt
1 tsp lemon juice (or white vinegar)
(Optional) Food colouring or flavouring (vanilla, almond...)
Preheat oven at 90°C (195°F), fan-assisted if possible. Line a baking tray with parchment paper.
In a bowl, Beat the egg whites until stiff with a pinch of salt.
When the egg whites begin to foam, gradually add the sugar. spoon by spoonwhile continuing to whisk.
Add the lemon juice. Whip until meringue is smooth. firm, shiny and bird-like.
If desired, gently add coloring or flavoring.
Transfer to a piping bag. Form small piles on the hob.
Cook for 1 h 30 to 2 h (depending on size), until dry to the touch.
Leave to cool in the switched-off ovendoor ajar, to prevent cracking.
