There are different types of meringue: French, Italian, Suisse etc. My favourites have always been the French ones. Those are drier in the inside and simpler to find in shops. One day I decided that I would have learnt how to cook them. I started searching in internet and watching videos. Everyone always told me that they were complicated to make. In fact, they are if you are not a patient person. The secret is to cook them slowly.
First things first, let’s start with the ingredients:
- 2 eggs
- Powdered sugar
- food colouring
- LET’S START WITH THE EGGS
Take container and separate the yolk from the albumen, pay a lot of attention.
To be sure, that when you whisk the albumen none of them flies away around you kitchen (already lived it and is annoying to clean all the mess) chose a high container for your albumen.
- WHISK YOUR EGGS
Start to whisk the eggs. I use an electric mixer but you can do it with a manual whisk, it will just take longer.
- THE SUGAR AND THE YEAST
When the eggs start to whip in a white cloud start adding the powder sugar. Personally, I put 1 spoon and a half because we’ll add more sugar after. Continue with the mixer and you will see that your cloud start to be shinier. At this point, add another spoon of normal sugar and a teaspoon of yeast.
- GIRLY TOUCH
If you want a girly look just add some drops of pink food colouring
- CREATE YOUR MERINGUE WITH THE SYRINGE
Now you can use your syringe, personally I didn’t have one so I used the baking paper (that’s why the weird form)
- BACKING TIN TIME
Make sure not to put your meringues too close or they will stick to each other during the cooking process.
Punt some little sugar decoration on them to give a glamorous look
- AND… WAIT
Let your meringues cook for at least 2/3 hours (depending on your oven and on the measures of your meringues, the bigger they are the more they’ll have to stay in the oven) at not more than 80 degrees C (26 F). The intention is to make them dry slowly, not to actually cook them.
AND THERE YOU HAVE SOME PERFECT MERINGUES FOR YOUR GIRLS
And of course this song is the bestfor this recipe: