Meringues

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For 15 Meringues, you will need: 3 egg whites 150 g caster sugar 2 tablespoons caster sugar

Times:

Step by step recipe:

1. Begin by putting 3 egg whites in a bowl, if you no longer remember how many you have, weigh: an egg-white weighs about 30 grammes. Then weigh 150 g caster sugar (50 grammes per egg-white needed), to use later for making meringues.
2. Beat egg- whites.
3. After about 2 minutes, add 2 tablespoons caster sugar. This 2 tablespoons caster sugar is different from the 150 g caster sugar, there is nothing to substract.
4. Continue beating until egg whites are firm. A very old knack to know if egg white are beaten sufficiently: you can put a whole egg onto them and it will stay on the surface. Another old saying: " egg whites are never beaten enough ".
5. And while still beating, incorporate the remaining sugar tablespoon by tablespoon.
6. You will get a very bright white mixture.
7. Put mixture in small heaps on a non-stick baking sheet (with 2 tablespoons for example). Then put in the oven at 100°C or 212°F for 4 - 6 hours or better, overnight. If you cook in a wood-fired oven, cook overnight. Note: You can decorate meringues before baking by sprinkling them with flaked almonds, and/or with a pinch of cocoa powder.
8. After cooking, place on a rack to cool. Keep in an airtight tin.