Salted meringues
Discover the perfect balance of sweetness and a hint of saltiness with these light salted meringues. Made with just 4 egg whites, a dash of salt, and sugar, these delicate treats melt in your mouth. Ideal for a simple yet elegant dessert or a delightful topping for your favorite dishes.
Cook time 60 min
Prep time 15 min
Ingredients:
4 egg whites1 dash salt
1 cup sugar
Salted meringues are a delightful treat that's both simple to make and deeply satisfying. Perfect for a cozy afternoon snack or an elegant dessert, these meringues combine a subtle hint of saltiness with a fluffy, melt-in-your-mouth texture. Follow this easy recipe to whip up a batch of these delectable treats in no time.
Instructions:
- Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the meringues from sticking.
- Ensure your mixing bowl and whisk or beaters are completely clean and free from any grease, as even a small amount of fat can prevent the egg whites from whipping properly.
- Separate the egg whites from the yolks, ensuring no yolk gets into the whites. It's easiest to separate eggs while they are cold, but allow the whites to come to room temperature for about 20-30 minutes as they will whip better.
- Pour the room temperature egg whites into your mixing bowl. Beat them on medium speed until they become frothy and foamy.
- Add a dash of salt (approx. 0.40g) to the egg whites. This helps to stabilize the meringue.
- With the mixer on medium speed, gradually start adding the sugar. Add it a tablespoon at a time, allowing each scoop to dissolve before adding more. This will take a few minutes. Be patient; adding the sugar slowly is key to achieving a glossy, stiff meringue.
- Once all the sugar has been added, increase the mixer speed to high. Continue to beat until the meringue forms stiff, glossy peaks. This means that when you lift the beaters out of the meringue, the peaks that form do not flop over.
- Transfer the meringue into a piping bag fitted with a star nozzle, or you can use a spoon if you prefer a more rustic look. Pipe or spoon small mounds of meringue onto the prepared baking sheets, spacing them about 1 inch apart.
- Place the baking sheets in the preheated oven. Bake for 1 hour to 1 hour 30 minutes or until the meringues are dry and can be easily lifted off the parchment paper. They should sound hollow when tapped on the bottom.
- If they start to brown, you can lower the oven temperature slightly and extend the baking time a bit.
- Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely. This helps them dry out fully and prevents cracking from a sudden temperature change.
- Once completely cool, transfer the meringues to an airtight container. They can be stored at room temperature for up to two weeks.
Tips:
- Make sure your mixing bowl and whisk are thoroughly clean and dry before beginning to ensure the egg whites whip up properly.
- Use room temperature egg whites for better volume when beaten.
- When adding sugar, do so gradually to avoid deflating the whipped egg whites.
- Avoid opening the oven door while the meringues are baking to prevent them from collapsing.
- Let the meringues cool completely in the oven after baking to ensure they set properly and don’t crack.
With just a few simple ingredients and some careful attention to technique, you can create salted meringues that will impress anyone who tastes them. Enjoy these fluffy confections on their own, or as a sophisticated addition to other desserts. Happy baking!
Nutrition per serving
30 ServingsCalories 30kcal
Protein 0.47g
Carbohydrates 7g
Fiber 0.00g
Sugar 7g
Fat 0.02g
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