Homemade
meringue (meringa): This is a dose for 4 egg
whites. You can easily scale up or down, from 1 to 6 egg whites.
Place the egg whites in a large bowl:
Using an electric whisk, whisk the egg whites until
they become white (the consistency of snow):
Add 60 to 70 g of sugar for each egg white (260
g in total, in my case. You can vary to obtain more or
less sweet meringue, as you prefer):
Whisk again, until very firm:
Using two spoons, place the mix on baking paper (you
can obtain 2 large meringue from each egg white):
Switch on the oven at its minimum temperature (i.e.,
if you have two knobs, switch on the oven and leave the
temperature to zero). In my oven this corresponds to a
temperature of around 50 C:
I cook the meringue for 6 to 7 hours. Be careful with
your oven, check the temperature, it should be less than 80
C. If your minimum temperature is too high, you can leave
the oven partially opened using a spoon or something like
that. The idea is that meringue do not cook, they
de-hydrate. This is the result after 7 hours in the oven (I
usually bake them overnight):
Homemade meringue (meringa): This is a dose for 4 egg whites. You can easily scale up or down, from 1 to 6 egg whites.
Place the egg whites in a large bowl:
Using an electric whisk, whisk the egg whites until they become white (the consistency of snow):
Add 60 to 70 g of sugar for each egg white (260 g in total, in my case. You can vary to obtain more or less sweet meringue, as you prefer):
Whisk again, until very firm:
Using two spoons, place the mix on baking paper (you can obtain 2 large meringue from each egg white):
Switch on the oven at its minimum temperature (i.e., if you have two knobs, switch on the oven and leave the temperature to zero). In my oven this corresponds to a temperature of around 50 C:
I cook the meringue for 6 to 7 hours. Be careful with your oven, check the temperature, it should be less than 80 C. If your minimum temperature is too high, you can leave the oven partially opened using a spoon or something like that. The idea is that meringue do not cook, they de-hydrate. This is the result after 7 hours in the oven (I usually bake them overnight):