Meringues made French pastry famous all over the world, and they are extremely easy to make! Be careful not to have any egg yolks mixed with the egg whites; it will prevent them from whipping up. Never use “fake” sweetener. This recipe calls for the real deal.
Hands-on: 10 minutesTotal: 1 hour 40 minutes
- 6 egg whites
- ½ tsp. salt
- 1½ cups sugar
- ½ cup powdered sugar
- Preheat your oven to 200°F.
- Put the egg whites and the salt in the bowl of a stand mixer. First whisk at moderate speed for 1 minute. Then add the sugar, tablespoon by tablespoon, increasing the speed of the mixer, until the egg whites are very firm. They must be smooth and shiny.
- Put a parchment paper sheet on a baking sheet. Fill a pastry bag with the egg whites, and pipe small round shapes onto the sheet. You can also use two spoons to shape them. Space them well so they can inflate easily. Sprinkle powdered sugar on them. Put in the oven and bake for 90 minutes. They should dry out, but not get brown.
- Let them cool down before serving. You can store the meringues for a week in a metallic box.