Meringues for hopeless
Featured Recipe, Jun 27 2013Yes! We did think meringues were too difficult to bake! But with this wonderful recipe it's time to give them a go! Don't forget to upload your photo cooksnaps if you cook them too :)
You think meringues are too difficult to bake ? No way ! Follow me in this recipe for hopeless. And believe me, if I can do it, you can do it too ! Your oven must be preheated at 150°C (300°F / Th4).
Provence region, France
- eggs white (4)
- white sugar (250 grams)
- salt (a pinch)
- vanilla extract (1 tablespoon)
Carefully, separate whites from yolks. There mustn't be any yolks in them. Add a pinch of salt.
Whisk them until they become tough. There must be "birds peaks", as we say in French "Bec d'oiseau" and when you put them upside down, they must not fall. Cross fingers ...
Then, LITTLE BY LITTLE, whisking each time, pour the sugar into the whites, until combined.
End with vanilla extract always whisking.
With 2 tablespoon, pour some little piles on a baking sheet. No matter the form !! Do it as you can, don't worry.
You can also use a piping bag. That's what I did for my last meringues. It helped me to give some beautiful form. But this is absolutely not obligatory.
In the oven for 50 minutes, if they are small or 1 hour if they are a little bit bigger.
Don't open the oven during the cooking time !
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.