Ingredients and Weight:
- Egg whites (from 6 large eggs): 300g
- Sugar: 400g
- Cornstarch: 10g
- Lemon juice: 1/2 teaspoon
- Vanilla extract: 1 teaspoon
Preparation Time:
30 minutes
Cooking Time:
1-2 hours, depending on oven temperature
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a large bowl, using an electric hand mixer or stand mixer, whip the egg whites until stiff peaks form.
- Gradually add the sugar, one tablespoon at a time, while continuing to whip. Whip until the mixture is thick and glossy.
- Add the cornstarch and lemon juice and mix well.
- Pipe the meringue mixture into desired shapes onto the prepared baking sheet.
- Bake for 1-2 hours, or until the meringues are dry and crisp. Remove from the oven and let cool completely.
Nutritional Information:
Serving size: 1 meringue (approximately 50g)
Calories: 150
Fat: 0g
Protein: 6g
Carbohydrates: 30g
Dish Characteristics:
- Delicate and airy texture
- Crisp exterior and chewy interior
- Sweet and flavorful
- Customizable shapes and sizes
User Comments:
- "These meringues are absolutely divine! They're so light and fluffy, with a perfect balance of sweetness and tang."
- "The crispy exterior and chewy interior are a delightful combination. They're the perfect dessert for any occasion."
- "I love that you can pipe the meringues into different shapes. It makes them a fun and festive treat."
Special Precautions and Tips:
- Make sure the egg whites are completely free of any yolk. Even a small amount of yolk can prevent the meringues from whipping properly.
- Use fine sugar for a smoother texture.
- Don't overwhip the meringues. Overwhipping will make them tough and chewy.
- Bake the meringues at a low temperature to prevent them from browning.
- Store the meringues in an airtight container at room temperature for up to 3 days.
