My mother used to cook meringues whenever she had leftover egg whites from something else she was baking. I do the same now that I solved the well hidden secrets about how to make them easily.
I have finally learned the secrets to be successful with meringues. I know how frustrating it is when you do not have the right texture or shape, as it is basically a two-ingredient recipe and there should be no reason not to be able to do it right? But failed many many times.
Tips to make meringues
So here are the hidden secrets, all revealed below, to make sure failure does not happen again:
- You should use glass or metal mixing pots.
- Your tools should be completely dry and clean.
- Your egg whites should contain no egg yolks.
- Your eggs should be at room temperature.
- You can use ground sugar or the better caster sugar.
- The weight of the sugar should be the double of the weight of the egg whites.
- You should be patient and continue to mix until the eggs turn into a white foam that does not spill when you turn your mixing pot upside down.
- You can add a few drops of lemon’s juice for additional flavor
How to bake meringues?
- Use a non-stick baking sheet.
- You can use two spoons to get the classic shape or you can use a pastry bag.
- The oven should be heated to 110° Celsius. Just when you put the meringues into the oven, reduce the degree to 90° Celsius.
- When the sides of each meringue cookie slightly start changing color remove from the oven.
- Do not remove the meringues from the sheet before they cool or they may break.
You can prepare them in various colors.
Meringue cookies are very sweet indeed, if you want a treat to accompany these pretty meringues I suggest small Holy Sesame Rings.
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Meringues
Ingredients
- x grams egg white
- 2x grams sugar caster or ground
- 2-3 drops lemon optional
- 1-2 drops food coloring optional
Instructions
- Use a dry and clean mixer and pot. The pot should be glass or metal.
- The eggs should be at room temperature. Separate the egg white, there should be no egg yolk left in the egg whites.
- Weigh the egg white add to the mixing pot.
- Add twice as much sugar as the weight of the eggs. If you choose, add the lemon drops too. Add few drops of food colouring if you like.
- Mix until the egg white and sugar turns into a thick white foam. This could take about 10 minutes. If you are using a mixer use the highest speed. When you turn your mixing pot upside down the mixture should not spill down.
- Preferably use non-stick baking paper, if not available sprinkle some caster sugar on your oven tray.
- Use two spoons to make small chunks on the tray.
- Cook in a pre-heated oven at 110° Celsius. Reduce the heat to 90° Celsius when you put the merengues into the oven.
- When the corners start to change colour slightly, close the heat. Either keep the merengues in the oven to cool or set aside to cool.
- Only after they are cooled remove and place into a serving dish.