Content

• Ingredients
• To step
• Method 1 of 4: Mix the ingredients
• Method 4 of 4: Variations
• Tips
• Necessities

Meringues are a traditional French dessert. They are made with whipped egg whites and just a few other ingredients. The airy texture of the meringues goes well with a rich filling, although meringues also taste great on their own as a light snack or dessert. In this article you can read how you can make simple meringues yourself.

Ingredients

• The protein of 3 large eggs
• 3/4 cup of powdered sugar
• 1/8 tsp. tartaric acid or citric acid (available at a herbal store, toko, pharmacy, drugstore or via the internet)
• 1/4 tsp. vanilla extract
• A pinch of salt

To step

Method 1 of 4: Mix the ingredients

1. Make red with white striped candy cane meringues.Season this festive variation with peppermint extract. Make red stripes with food coloring on the meringues after spraying them on the baking tray or wire rack.

Method 4 of 4: Variations

1. Adding a tsp. instant coffee on the protein provides meringues with mocha flavor.
2. If you put a small amount of vinegar on a paper towel and rub it in the mixing bowl, you will ensure that the meringue mixture does not settle.
3. Before you put the meringues in the oven, make a small hollow in the meringues with the back of a clean teaspoon (about the size of the bottom of a strawberry). After you have baked the meringues and let them cool down, but just before serving, add a dollop (1.5 tsp. To 1 heaped tbsp.) Of sour cream and top with a clean, fresh, ripe strawberry. . These are delicious even without strawberry because the tartness of the sour cream nicely complements the sweetness of the meringues.

Tips

• Meringues can keep for up to a week in an airtight container.
• Although eggs are easier to separate when they are cold, the foam fills up if the eggs are brought to room temperature half an hour before being whisked.
• If you want to make meringues a success, make sure there is not a drop of egg yolk in the egg white and that your utensils are completely clean. Any little bit of fat or yolk can prevent the egg from foaming properly.

Necessities

• Electric hand mixer or whisk (a hand mixer is better)
• Large mixing bowl
• Baking tray or rack
• Spatula
• Baking paper
• Spoon or whipped cream piping bag