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Meringue
| Preparation : 10 min | Resting : - |
| Cooking : 2 hr 30 min | Equipment : poche à douille (facultatif) |
| Difficulty : | Rating : 1 rates |
| Download the recipe : | |
Serves 6 - 8
:
| 3/4 | cup granulated sugar |
| 6 | egg whites |
| 3/4 | cup powdered sugar |
| 1 | Separate the eggs and whisk the whites for at least 5-10 minutes in the bowl with the egg whisk; removing the pusher from the feed tube first. |
| 2 | When the eggs form peaks, gradually add the granulated and powdered sugar via the feed tube. Continue whisking. The mixture must become stiff. |
| 3 | Using the forcing bag* (or a spoon), form rounds of meringue (3-4-inch thick) on a baking tray that has been lightly oiled or covered with a sheet of baking parchment. |
| 4 | Bake in the oven at 210°F (gas mark 1/2) for 11/2 hours. Allow to cool, then put in the fridge. |
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