Meringue is a fairly popular dessert, tender and literally melting in your mouth. They can be enjoyed just like that, but they can also be a component of many sweet dishes - pastries and a variety of cakes. Baked meringue crust - meringue can be stored in the freezer for about a month if properly prepared. It should have a coffee shade, on the outside - a crispy crust, and on the inside it should be tender and viscous. We will show you how to make this delicious and uncomplicated dessert.
It is necessary
- 8 fresh egg whites at room temperature,
- 1 cup fine granulated sugar
- 2 teaspoons of vanilla sugar.
Instructions
Step 1
Turn on the oven and preheat it to 100-110aboutC. Carefully separate the whites from the yolks, drain them into a well washed and dry bowl of a mixer or blender. Begin to beat them at a slow speed, gradually increasing them. The density of the mixture should increase and it will stick to the rim in peaks, without separating if you raise it.
Step 2
Continue whisking, increasing the speed of the mixer, adding sugar in small portions over a tablespoon. Add the vanilla sugar and start adding the powdered sugar, also in portions. The mixture should become smooth and even, no sugar grains should be visible in it.
Step 3
Line two baking sheets with baking paper or foil. Spoon the meringue on top of them. To do this, you can use a pastry syringe, the density of the mass is such that the curly grooves of the syringe nozzles will hold well.
Step 4
Put the baking sheets in the oven and bake (and practically dry) them for one and a half to two hours, depending on the size.
Step 5
Turn off the oven and leave the meringues to cool, after half an hour they can be removed and carefully removed from the baking sheet onto a dish.
