It’s Meringue-Time!

 

Meringue

My hubby and I just went to Venice, Italy! Beautiful city with a lot of churches, pigeons and delicious food. As a true food-lover I just couldn’t get enough. Pizza, pasta and the best coffee you’ll ever drink. But on the way home I realized I forgot an essential piece of local delicacies, the meringue. In every bakery you see them…chocolate, lemon, vanilla, strawberry…mmmmm.

To rectify this huge mistake I decided to make them myself. I don’t bake a lot so it was a true challenge but I did it anyway. In the end I made three different kind of meringue. Vanilla, chocolate and raspberry jam.

The recipe is really easy:

  • 3 egg whites
  • 100 grams castor sugar (granulated sugar)
  • 90 grams powdered sugar (icing sugar)
  • (pinch of salt if you wish)

—> this is enough to make a full tray.

Step 1

Preheat the over to 100 degrees Celsius (fan oven). And line a baking sheet with parchment paper.

Step 2

Put the egg whites into a large, very clean bowl. Beat them until there are fluffy clouds and stiff white peaks. While you are beating the eggs, gradually put the castor sugar with the egg whites.

To know if they are done…you should be able to hold the bowl over your head without anything falling out…

Step 3

Sift all the icing sugar over the egg whites en gently fold it in with a rubber spatula. No more mixing!

If you want to add a flavor…this is the time! After the icing sugar is folded in, gently fold in the flavor.

Step 4

This is the sticky part. Place the egg white mixture on the baking sheet. You can do this with spoons, the spatula or in a piping bag. It is a very sticky mixture so it will be a bit of a job to do.

Step 5

Bake your meringue for about 2 hours on a low heat. Keep an eye on them and if they are turning brown (which shouldn’t happen) just turn the temperature down a bit. You can tap on them to hear/feel if they are crispy. Leave them to cool on the tray. When they are completely cooled down, put them in a airtight box. You can save them for like a week.

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