Basic meringues
This basic meringue recipe produces light, airy cookies made from egg whites, sugar, and a dash of salt. They're perfect for any occasion and are easy to make with just a few simple steps.
Cook time 90 min
Prep time 15 min
Ingredients:
4 egg whites1 dash salt
1 cup sugar
Meringues are delightful treats that are light, airy, and melt in your mouth. They are a perfect sweet indulgence for any occasion, whether it's a celebration or a simple afternoon snack. This basic meringue recipe will guide you through making these delicate cookies using just three simple ingredients: egg whites, a dash of salt, and sugar.
Instructions:
- Preheat your oven to 225°F (110°C). This low temperature is perfect for slowly drying out the meringues without browning them.
- Line a baking sheet with parchment paper. You can lightly grease the paper if you're concerned about the meringues sticking.
- Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites. Place the whites into a clean, dry, grease-free mixing bowl.
- Add a dash (approximately 1g) of salt to the egg whites. This helps to stabilize them as you whip them.
- Using an electric mixer, beat the egg whites on medium speed until they become foamy and opaque. This should take about 1-2 minutes.
- Gradually add the 1 cup (200g) of sugar to the egg whites, about 1-2 tablespoons at a time, while continuing to whip. Increase the mixing speed to high. Make sure each addition of sugar is fully dissolved before adding more. This process ensures that your meringue will be smooth and glossy instead of grainy.
- Continue whipping the mixture until it reaches stiff peaks. This means that when you lift the beaters from the mixture, the peaks stand up straight without drooping over. The meringue should be glossy and hold its shape well.
- Using a spoon, a large pastry bag, or a scoop, dollop or pipe small mounds of meringue onto the prepared baking sheet. Space them about 1 inch apart, as they won't spread much during baking.
- Place the baking sheet in the preheated oven. Bake the meringues at 225°F (110°C) for approximately 1.5 to 2 hours. They should be crisp and dry to the touch. If they are still sticky inside, you can turn off the oven and leave them inside for an hour or so to continue drying out.
- After they are done baking, remove the meringues from the oven and allow them to cool completely on the baking sheet.
- Once completely cool, store the meringues in an airtight container to keep them crisp. They can last for up to two weeks if stored properly.
With a few simple ingredients and a bit of patience, you can create these delightful meringue cookies that are sure to impress. Perfectly crisp on the outside and wonderfully soft on the inside, these meringues are a versatile treat that can be enjoyed on their own or used as a component in other desserts. Enjoy your homemade meringues!
Basic meringues FAQ:
Bake the meringues at 225°F (110°C) for approximately 1.5 to 2 hours. They should be crisp and dry to the touch. If they remain sticky, turn off the oven and leave them inside for an additional hour to dry out further.
Meringues are done when they feel crisp and dry on the outside. They should not be sticky inside. If you're uncertain, you can also tap the bottom; it should feel dry.
Yes, once completely cool, store meringues in an airtight container to keep them crisp. They can last up to two weeks if stored properly.
Aquafaba (the liquid from canned chickpeas) can be used as a substitute for egg whites in meringues. Use about 3 tablespoons of aquafaba per egg white.
If meringues are sticky, they may need more time in the oven to dry out. You can turn off the oven and leave them inside for another hour. Ensure that the egg whites were whipped to stiff peaks before baking.
Tips:
- Ensure your mixing bowl and utensils are completely clean and dry before you start. Any grease or moisture can prevent the egg whites from whipping properly.
- Separate the egg whites from the yolks carefully, as even a small amount of yolk can affect the whipping process.
- Add the sugar gradually while beating the egg whites to help maintain their volume and achieve a smooth texture.
- Bake the meringues at a low temperature (around 225°F or 110°C) to ensure they dry out rather than brown.
- Allow the meringues to cool completely in the oven with the door slightly ajar to prevent them from cracking.
Nutrition per serving
2 ServingsCalories 440kcal
Protein 7g
Carbohydrates 100g
Fiber 0.00g
Sugar 100g
Fat 0.32g
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