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Home pageRecipesDessertsSmall cakes

For 15 Meringues, you will need:



Nutritional information:

Whole recipe
Calories
738
37%
Proteins
5g
2%
Carbohydrates
180g
17%
Fats
0g
0%
 Per 100 g 
Calories
273
14%
Proteins
2g
1%
Carbohydrates
67g
6%
Fats
0g
0%
 Per piece 
Calories
49
2%
Proteins
0g
<1%
Carbohydrates
12g
1%
Fats
0g
0%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 17 min.
Cooking : 4 hours
Start to finish : 4 hours 17 min.
Preservation : Some days in a closed metal box.


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How much will it cost?

 For 15 Meringues : 0.41 €
 Per Meringues : 0.03 €

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 Note : These prices are only approximate. Read more...



Step by step recipe:

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.

Meringues : Photo of step #1
Meringues : Photo of step #2
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.

Meringues : Photo of step #3
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 ".

Meringues : Photo of step #4
And while still beating, incorporate the remaining sugar tablespoon by tablespoon.
Meringues : Photo of step #5
You will get a very bright white mixture.
Meringues : Photo of step #6
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.

Meringues : Photo of step #7
After cooking, place on a rack to cool.

Keep in an airtight tin.

Meringues : Photo of step #8

Remarks:

Keep in mind that meringues must dry rather than cook: a cool oven and a long cooking time is needed, if you want to make very white meringues like in bakeries. The quicker and hotter the cooking, the browner they will be.

You can also use a forcing bag to make more evenly or decoratively shaped meringues.

Caster sugar or icing sugar make no difference.

Source:

Home made

Last modified on: June 28th 2011

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