Meringues

Meringues. Perfect meringues depend on totally yolk-free whites. These crispy little morsels travel well and make great gifts too. Get Meringues Recipe from Food Network.

Meringues There are two types of meringue; soft and hard. The difference between the two is the amount of sugar added to the egg whites. When ready to serve, carefully peel away the paper or foil. You can have Meringues using 7 ingredients and 8 steps. Here is how you cook that.

Ingredients of Meringues

  1. It’s 3 of blancs d’œufs.
  2. You need 90 g of sucre cristal.
  3. It’s 90 g of sucre glace.
  4. Prepare of Colorant alimentaire (facultatif).
  5. Prepare of ou.
  6. You need of Quelques gouttes de jus de citron pour des meringues blanches.
  7. Prepare of Perles de décoration (facultatif).

A classic recipe for meringue cookies! The technique takes a little bit of practice, and a long time in the oven, but I'll walk you through the steps in the recipe so that you can make your own perfect meringues! Meringue Cookie Recipes Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those eating gluten-free.

Meringues step by step

  1. Préchauffer le four à 90°C..
  2. Préparer deux plaques allant au four et les couvrir de papier sulfurisé..
  3. Battre les blanc en neige, dès qu'ils commencent à mousser, verser le sucre en poudre petit à petit en continuant de battre à grande vitesse..
  4. Battre encore environ 1 minute, a vitesse maximale. La meringue doit faire un bec d'oiseau..
  5. Ajouter alors le sucre glace tamisé, et mélanger très délicatement à l'aide d'une maryse..
  6. Une fois le sucre glace bien incorporé, mettre la meringue dans une poche munie d'une douille cannelée. Décorer de quelques perles alimentaire..
  7. Déposer des meringues sur les plaques et enfourner pendant 1h à 1h10 environ pour les faire sécher..
  8. Conserver les meringues dans une boîte hermétique jusqu’à une semaine..

Try our variation in the baker's tips below, and flavor some of the meringue with freeze-dried fruit for a naturally colorful, fruit-flavored take on this classic. Meringues are usually ready once they appear dry and are easily lifted from the parchment paper with their bases intact. Sometimes, though, especially for large meringues, it's hard to know if the center has baked properly. It's ok if it's quite soft and marshmallow-like, but it shouldn't be sticky like gum. For the greatest volume, place whites in a small, clean metal or glass mixing bowl.