How to make homemade meringues: the recipe for making perfect meringues. Classic meringues and naturally colored meringues.
The meringues they are delicious crumbly sweets to be enjoyed alone or to be used to decorate cakes, biscuits, milkshakes, smoothies and ice cream. Many claim that make homemade meringues is a difficult undertaking, nothing more wrong! Just keep in mind some important rules that we will list below.
Let's see in detail how to make meringues at home following ours recipe step by step. The only recommendation is to use organic eggs, for further information, please refer to the articleHow to recognize organic eggs.
Themeringuesthey are simple desserts, you only need sugar and eggs, so don't skimp on these two ingredients! Use organic eggs or perhaps produced by hens raised by a farmer you know.
Fresh eggs have "clear" (egg whites) denser and suitable for the preparation ofmeringues.
How to make homemade meringues
Here are some useful tips for obtaining frothy meringues which, during cooking, do not “soften”, ruining the shape.
- Use perfectly clean tools, without residues from previous processing and above all without water residues (therefore dry).
- Carefully divide the yolks from the whites: there must be no trace of egg yolk or shell in the whites.
- In the case of a ventilated oven, keep the oven temperature below 100 ° C, and cook with the door semi-open in order to let the moisture escape.
- When cooking, make sure the meringue is not too dark, it means that it has been cooked at too high a temperature. Long cooking at low temperatures is better. If you have a static oven, keep it around 80 ° C.
- You work a lot on the whites! Don't be lazy ... I know it's boring having to "whip it up" but this is essential if you want to get a well-defined shape.
How to make meringues at home, the ingredients
As stated, you will only need two ingredients, sugar and egg whites. If you don't have icing sugar at home, you can pour the granulated sugar into the blender and run it at maximum speed… in no time at all, you'll get icing sugar! Here are the doses to be respected.
- 2 egg whites at room temperature
- 160 grams of powdered sugar
How to make homemade meringues, the procedure
- Carefully separate the yolk from the egg white.
- Once this is done, whip the egg whites until stiff, with the help of the electric mixer at maximum speed, taking care to always turn in the same direction.
- While you continue to whip, gradually add the icing sugar until it is used up: the egg whites will be ready when tilting the bowl they will remain still.
- Preheat the oven (preferably electric) to 80 ° in fan mode.
- Take a large baking sheet and line it with parchment paper. WARNING! The baking paper must not be greasy!
- Fill a pastry bag and make lots of little "balls" on the lined pan.
- At this point you just have to leave the meringues to cook in the oven for about an hour.
In preparation, it is essential to eliminate all traces of yolk. Be very careful in separating the egg white from the yolk. Even small traces of yolk can contaminate the entire preparation, penalizing the shape of your meringues! If you are impractical and do not know how to separate the egg white from the yolk, use a special tool like the one shown in the photo below.
The tool in question is offered on Amazon at a price of 13.97 euros with free shipping.
Variations: If you want the meringues to have a pure white color, you must add a few drops of lemon to the mixture, together with the sugar.
Decorations: once the meringues are cold, you can have fun decorating them with melted chocolate, coffee powder or with fruit and whipped cream.
…… And for the more daring
Did you use the oven at dinner for a dish that required cooking at 100 degrees? Here, take advantage of the situation and bake the meringues as soon as the oven is off, but still hot. The next day you should find them ready for breakfast. This is not a real cooking but it will still be used to dry the humidity of the egg. In this way you will also save electricity.
On the market there are food dyes useful for obtaining meringues of every imaginable color. We advise you to avoid the use of artificial colors. Remember that just a few ground coffee beans are enough to obtain a brown color and coffee aroma, similar for cocoa. Strawberries and cherries can return a color ranging from pale pink to bright red based on the dosage chosen. If you have a juice extractor, you can use a few drops of purple carrot juice to make fuchsia meringues!