How to Cook Perfect Les meringues 😋😍

Les meringues 😋😍. Lees of Scotland is the UK's leading manufacturer of meringues supplying to retails stores, wholesalers and foodservice operations. The Lees meringue products are made to the highest quality and baked to perfection. Perfect meringues with a crunch on the outside and slightly chewy on the inside.

Les meringues 😋😍 A mixture of whipped egg whites and sugar that is baked at a low. Spoon the meringue onto the baking paper using a large metal spoon. Don't worry about the shape, just smooth down any really spiky bits with a wetted finger (if you want to make mini pavlovas then shape each meringue blob into a nest shape with a teaspoon). You can have Les meringues 😋😍 using 5 ingredients and 2 steps. Here is how you cook it.

Ingredients of Les meringues 😋😍

  1. Prepare 250 g of Sucre.
  2. It’s 5 of oeufs.
  3. You need of Pincè de sel.
  4. It’s of La vanille.
  5. It’s 3 of gouttes de patte arôme pistache.

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. The meringues puffed up beautifully (and stayed that way), and were lovely and crisp on the outside, slightly soft in the centre. I left some in the oven (switched off after cooking) overnight, and they came out completely crisp, all the way through.

Les meringues 😋😍 instructions

  1. Battez les blancs en neige avec le jus de citron, petite vitesse pour commencer, puis plus rapide au bout de 30 secondes Lorsque ça commence à devenir bien mousseux, ajoutez le sucre et continuez à battre à fond encore 2 minutes Ajoutez l'arôme de pistache où bien un colorants de votre goût/ou la vanille et battez encore 10 secondes Enfin pochés les meringues a l'aide de poche à douille.
  2. Enfournez pour 2 heures à 90°C pour des meringues bien croquantes Attention : si vous souhaitez des meringues coulantes à l’intérieur, cuisson = 1 heure.

I love this recipe because I had never mastered meringue until I tried this. French meringues are made by gradually adding either granulated- or castor sugar (granulated will result in a crumbly, more granular meringue, whereas castor sugar will result in a more solid, smooth finish) to whipped, uncooked egg whites until the whites form stiff, shiny peaks. The meringue is then piped or dolloped into shapes and baked. It has a light, crisp texture and is the easiest to. Aujourd'hui Laëtitia nous propose sa recette de meringues.