Meringues


Meringues
A very simple recipe but which always impresses.
357K 139 4.1
Grade this recipe:

Last modified on: June 10th 2019

Keywords for this recipe:MeringueBeaten egg whiteSugarSlow cookingPastry
For 30 Meringues, you will need:

Change these quantities to make: 5 Meringues 15 Meringues 30 Meringues 45 Meringues
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
17 min.4 hours4 hours 17 min.
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Step by step recipe


Stage 1 - 5 min.
Meringues : Photo of step #1
Begin by putting 6 egg whites in a bowl, if you no longer remember how many you have, weigh: an egg-white weighs about 30 grammes.

Then weigh 300 g caster sugar (50 grammes per egg-white needed), to use later for making meringues.

Stage 2 - 3 min.
Meringues : Photo of step #2

Stage 3 - 2 min.
Meringues : Photo of step #3
After about 2 minutes, add 2 tbs of caster sugar from 300 g caster sugar.

Stage 4
Meringues : Photo of step #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 ".

Stage 5 - 2 min.
Meringues : Photo of step #5
And while still beating, incorporate the remaining sugar tablespoon by tablespoon.

Stage 6
Meringues : Photo of step #6
You will get a very bright white mixture.

Stage 7 - 5 min.
Meringues : Photo of step #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.

Stage 8 - 4 hours
Meringues : Photo of step #8
After cooking, place hot on a rack to cool.

Keep in an airtight tin.
Remarks
This kind of meringue is also called "French meringue" or "raw meringue", which is different from Italian or Swiss meringue.

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.
Keeping
Some days in a closed metal box.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,236 Kcal or 5,175 Kj9 gr300 gr0 gr
62 %3 %28 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
258 Kcal or 1,080 Kj2 gr63 gr0 gr
13 %1 %6 %0 %
Per piece
Energetic valueProteins CarbohydratesFats
41 Kcal or 172 Kj< 1 gr10 gr0 gr
2 %<1 %1 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 30 Meringues : 0.76 €
  • Per Meringues : 0.03 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Clear strawberry juice, Framboisier, Pistachio confectioner's custard, Almond macaroon cake, Cherry clafoutis, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Croute à thé, Financier batter, Amiens macaroons, Butter cream, Pistachio "Financiers", ... All
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