Imported from Instagram
Meringue According to the Classic Recipe
Light and airy meringue made from egg whites and sugar, prepared over a bain-marie and dried in the oven at a low temperature. Citric acid helps preserve the meringue's snow-white color and stability.
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Ingredients
- 150 г egg whites
- 300 г sugar
- 0.5 ч. л. citric acid (Add at the end of whipping.)
Steps
- 1
Make sure no yolk gets into the egg whites; otherwise, they may fail to whip properly. Room-temperature egg whites whip better. The mixing bowl must be dry and free of grease.
- 2
Place the egg whites and sugar in a heatproof bowl, set it over a bain-marie, and heat the mixture for 10–15 minutes.
- 3
Begin whipping the egg whites at the lowest speed. Add the sugar when the egg whites have been whipped to soft peaks. Do not whip the egg whites in advance.
- 4
Add the citric acid at the end and whip for another 2 minutes.
- 5
Pipe the meringue onto parchment paper.
- 6
Place the meringue in an oven preheated to 95 °C and dry for 1–1.5 hours.
Notes
For snow-white meringue, the author recommends adding a small amount of acid. If desired, gel or powdered food coloring can be used for coloring. The source does not specify exactly how to prepare the bain-marie or what the meringue's final texture should be after drying.
Nutrition per serving
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