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Meringue


Preparation : 10 min Resting : -
Cooking : 2 hr 30 min Equipment : poche à douille (facultatif)
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Serves 6 - 8 :
3/4 cup granulated sugar
6 egg whites 
3/4 cup powdered sugar 
1Separate 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.
2When the eggs form peaks, gradually add the granulated and powdered sugar via the feed tube. Continue whisking. The mixture must become stiff.
3Using 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.
4Bake 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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