Recipe: Perfect Meringuesđź’§

Meringuesđź’§. Whether huge, chewy clouds or crisp shells bound by thick whipped cream, meringues are a dessert that always rises to the occasion. A mixture of whipped egg whites and sugar that is baked at a low. Perfect meringues with a crunch on the outside and slightly chewy on the inside.

Meringuesđź’§ The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. NOT QUITE WHAT YOU'RE LOOKING FOR? Try these variations, Hazelnut meringues with hazelnut praline & chocolate sauce, Almond meringue with summer berries or Pecan toffee meringue with mulled pears. You can have Meringuesđź’§ using 5 ingredients and 9 steps. Here is how you cook it.

Ingredients of Meringuesđź’§

  1. You need of Total de 120g= sucre blanc+1 sachet de sucre vanillée.
  2. Prepare 120 g of sucre glace.
  3. It’s 4 of blancs d'Ĺ“ufs.
  4. You need of Colorant facultatif.
  5. You need 1 cl of jus de citron.

This must be the most popular egg-white recipe of all, whipped with fine sugar into tall, stiff, shining peaks, then very lightly baked so that the surface is crisp and the centre is soft and chewy. The tricky bit is whisking the egg whites, but the way the meringues are cooked is important, too. Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Allow cookies to cool completely before storing in an airtight container at room temperature.

Meringuesđź’§ step by step

  1. Préchauffer votre four à 100°C.
  2. Préparer vos plaques de dressage et votre poche avec une douille cannelée..
  3. Préparer vos ingredients..
  4. SĂ©parer les blancs des jaunes et les mettre Ă  monter en neige au robot. Ajouter une pointe de couteau de colorant si vous voulez les colorer..
  5. Quand les blancs sont presque montés, ajouter le sucre glace et 1cl de jus de citron pour serrer les blancs, laisser battre un peu et éteindre. Il faut des blancs bien ferme..
  6. Remplir votre poche à douille et procéder au dressage. Faire des meringues de la même taille..
  7. Au four pour 1 heure à 100°C.
  8. Sortez les meringues cuitent et laisser les refroidir..
  9. Se conserve dans une boîte hermétique 15 jours..

Filters should not be used as an alternative to medical advice. Take a look > Now you can either place small meringues on the baking tray using two teaspoons, or fill the mixture in a piping bag and pipe them onto the baking tray. Let cool till you can remove them from the baking tray and let fully cool on a wire rack. Baileys meringues Vanilla meringues Pink mini meringues Candyfloss meringues. For perfectly shaped and even meringues, pipe the meringue using a pastry bag fitted with a round or star tip.