Ingredients
Three tablespoons of egg whites
Three-quarters cup of powdered sugar
One-eighth teaspoon of cream of tartar
A quarter teaspoon of vanilla extract
A pinch of salt
Method
1
Mix the ingredients< /p>
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1
Prepare the oven and baking sheets. Preheat oven temperature to 300 degrees. Remove the baking sheet or cookie tray and line with parchment paper to prevent the meringue from sticking to the plate.
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2
Combine egg whites and salt Stir thoroughly. Pour the egg whites into a dry metal mixing bowl and use a whisk or whisk to quickly beat the egg whites and salt until the egg whites are frothy. [1]
Be sure to use a clean and dry bowl, as even a drop of water or any other substance will prevent the egg whites from reaching their optimal texture.
Before adding sugar, the egg whites should not be stirred for too long. Whisk the egg whites and salt until frothy, then continue to the next step.
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3
While whisking the egg whites, slowly add the sugar, one teaspoon at a time. The egg whites will begin to thicken and form wet peaks, but continue to stir.
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4
Add remaining ingredients. Mix cream of tartar and vanilla extract. Continue beating the mixture until the egg whites are smooth and thick.
If you turn the bowl over and the mixture sticks to the bowl without falling, that means your meringue has reached the correct consistency.
Once you reach this state, stir in some chocolate chips, cocoa nibs, fruit nuggets, and whatever else you like.
Method
2
Bake meringues
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1
Spoon the mixture onto the baking sheet, a teaspoonful at a time. There should be about 3 cm between each meringue. Repeat this action until all the mixture in the mixing bowl has transformed into a meringue on the baking sheet.
If you want to make nice-looking meringue, you can fill the meringue mixture into a piping bag with a star-shaped tip and then decorate the meringue on the baking sheet like a cake chef decorating.
Sprinkle some powdered sugar, cocoa powder or your favorite decorative ingredients on top of the meringue. Bake the meringue for forty-five minutes. The baking sheet should be placed in the middle of the oven to ensure that the meringue bakes evenly.
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2
Close Oven to allow the meringue to cool naturally. Cooling the meringue in the oven will maintain its soft texture. Wait two hours or until it has completely cooled before removing the meringue from the oven. It must be cooled before taking it out.
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3
Take out the meringue to serve guests or store it first. After cooling, you can taste the meringue.
If not serving immediately, store them in an airtight food storage container for up to four days.
Method
3
Decorating the meringue
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1
Fill with sweet filling to create delicious sandwich cookies. Apply your favorite indentation to the flat side of a piece of meringue, then press another piece of meringue on top. In this way, delicious sandwich cookies are born. The following fillings are popular choices for pairing with meringue:
Chocolate sauce. The rich dark chocolate flavor perfectly complements the softness and sweetness of the meringue.
Fresh cream. A filling of sweetened whipped cream keeps this snack sweet.
Jam or fresh fruit. Fresh strawberries, raspberries or strawberry jam or raspberry jam are good meringue fillings.
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2
Make flavored meringues. After being seasoned with juice concentrate and food coloring, meringue can become a special dessert. Mixing in some fruit bits or chocolate is another way to make it special. The following combinations can be considered:
Use orange juice concentrate for flavoring, add a few drops of orange-flavored food coloring, and add some sugar juice orange fruit pieces.
Add some chocolate paste to the meringue, and then mix in chocolate chips.
Flavor with pistachio concentrate and decorate the top of the meringue with crushed roasted pistachios.
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3
Make candy cane meringue. [2] This is a derivative snack for celebrating the holidays, flavored with peppermint concentrate: first pipe the meringue mixture onto a baking sheet with piping tape, and then use food coloring to draw something like this on the surface of the snack Candy cane stripes.
Method
4
More meringue varieties
Add a teaspoon of instant coffee to the egg whites, and your meringue will be It will become mocha flavored.
Dip a small amount of vinegar on a paper towel, and then wipe the inside of the mixing bowl with a paper towel that has fully absorbed the vinegar so that the meringue mixture does not collapse on its own.
Before baking, use the back of a clean spoon to make a small pit in each meringue (about the size of the bottom of a large strawberry). After baking and cooling, fill the pit with a generous spoonful (a full teaspoon to a teaspoon and a half) of sour cream and garnish with a clean, fresh, ripe strawberry. Since the strong flavor of sour cream complements the sweetness of meringue, it's still delicious even without the strawberries.
Tips
Meringue can be stored in an airtight container for up to one week.
The egg whites and yolks separate more easily when frozen, but the egg whites will not reach their maximum volume until they are left at room temperature for about thirty minutes before whipping.
In order to successfully make egg whites without a trace of egg yolk in them, all utensils used must be very clean. The slightest bit of fat or the presence of egg yolk will ruin this step of beating egg whites.
You need to prepare
an electric mixer or a whisk (a whisk is better, but a whisk will also work)
Large bowl
p>Baking pan
Spatula
Parchment paper
Spoon or piping bag