Meringues. Perfect meringues depend on totally yolk-free whites. These crispy little morsels travel well and make great gifts too. Get Meringues Recipe from Food Network.
There are two types of meringue; soft and hard. The difference between the two is the amount of sugar added to the egg whites. When ready to serve, carefully peel away the paper or foil. You can have Meringues using 3 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Meringues
- Prepare 2 of jaunes d’oeufs.
- Prepare 100 g of sucre.
- You need of Colorant alimentaire (facultatif).
Meringue cookies are light, airy, sweet, and crisp because whipped egg whites and sugar are the base of them. With no flour they're a perfect sweet treat for those eating gluten-free. Meringues may be dropped by the tablespoonful onto parchment paper-lined-baking sheets, or piped, using a pastry bag for more elegant shapes. Try our variation in the baker's tips below, and flavor some of the meringue with freeze-dried fruit for a naturally colorful, fruit-flavored take on this classic.
Meringues step by step
- Préchauffer le four à 120°. Monter les blancs en neige avec la moitié du sucre (c’est assez long).
- Ajouter le colorant alimentaire et le reste du sucre puis mélanger à nouveau..
- Pocher et déposer les meringues assez espacées sur une plaque recouverte de papier cuisson puis enfourner minimum 1h..
It's best to make meringues on a dry day. On humid or rainy days, they can absorb moisture and become limp or sticky. Stiff meringue is great for making cookies or pavlova. Click here to learn how to make soft meringue for pies. Meringues are usually ready once they appear dry and are easily lifted from the parchment paper with their bases intact.