We can also eat them crushed, as a topping or we can integrate the mixture they are made from into other more complex desserts. It is true that those on a diet should look elsewhere, but those who have eaten meringues made properly once will never forget the texture and taste. What is truly incredible, however, is how easy they are to make.
You need: eggs, 2 large bowls, sugar (about 50 grams for each egg white, so for 4 egg whites we will use 1 cup of sugar). The tools should include a baking tray, parchment paper and a mixer. Our grandmothers used a whisk, do you still know what that is?
1. Crack the eggs and separate the whites from the yolks , placing them in separate bowls. You’ll only need the whites! Oh, and preheat the oven to about 110ºC-130ºC.
2. Beat the egg whites. Start mixing on low speed and gradually increase speed. Continue until you get a creamy consistency, so creamy that you can turn the bowl upside down without anything happening to the mixture.
3. Add the sugar gradually , one tablespoon at a time. After each tablespoon added, blend with the mixer. At the end, the cream obtained should have a slightly glossy appearance.
4. Line the tray with baking paper and form the meringues . You can use a piping bag or, more simply, you can place them with a spoon.
5. Bake for about 1 hour , checking occasionally to make sure they don’t burn. You can check if they’re done by taking one out and tapping it lightly; it should sound hollow. Don’t let little ones get into them until they’ve cooled completely.
