Basic Meringues
March 9, 2024 by Kimberly
This melt-in-your-mouth meringue is the perfect treat. Enjoy the crisp exterior and soft, marshmallow-like interior. Pure, sugary bliss awaits!
100 MINUTES
INTERMEDIATE
VEGETARIAN
INT.
43 PER PIECE
CRISPY / SWEET
EVERYDAY
DESSERT
ALL YEAR
ABOUT THE RECIPE
Dive into the ethereal world of Baiser, the classic French meringue that’s as enchanting as it is sweet. These light, airy treats are a testament to the elegance of simplicity in baking. Perfect for those who love a crisp, sugary crunch with a soft, tender heart. Whether you’re a novice or an expert baker, this easy Meringue recipe will add a touch of sophistication to your dessert repertoire.
How to serve:
Serve your freshly baked Meringue as a standalone sweet treat, or pair it with fresh berries and a dollop of whipped cream for an exquisite dessert. They’re the perfect finale to a sophisticated dinner or a delightful addition to your afternoon tea. For an extra indulgent twist, dip them in dark chocolate or sandwich with lemon curd. Let these delicate confections be the star of your next gathering!
How to store:
Store your Baiser in an airtight container at room temperature to maintain its crispness. Avoid humidity to keep them from becoming sticky. Enjoy these heavenly meringues within a week for the best texture and flavor experience.
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INGREDIENTS
FOR 30 PIECES
MERINGUES
- 6 fresh eggs
- 300g sugar (1.5 cups)
- pinch of salt
ACTIVE: 2 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- mixer
- large bowl
- piping bag with star nozzle (or two spoons)
- sealable container
- Line two baking trays with parchment paper
- Preheat the oven to 100°C (210°F) with convection (fan-assisted)
ACTIVE: 20 min
PASSIVE: 80 min
COOKING
1. Separate the egg whites from the yolks and start to whisk the egg whites in a grease-free bowl. Do not throw away the egg yolks. You can make cured egg yolks from them, for example. Once the egg whites start to foam, gradually add the sugar and continue to whisk until stiff. Once the sugar has dissolved and the meringue has become almost blue-white and glossy, you can tell that the meringue is ready when long peaks form on the mixer attachment.
2. Next, fill the meringue into a piping bag with a star nozzle. If you do not have a piping bag, you can also shape the meringue with two spoons. Use the piping bag to form small mounds on the parchment paper in circular motions.
3. Place the baking trays in the oven and bake for approximately 80-100 minutes (depending on the size). Occasionally open the oven door for a few seconds to allow moisture to escape. Ensure that the meringues do not turn brownish.
4. The meringues are ready when they can be easily lifted off the parchment paper. Remove the trays from the oven and let them cool completely.
5. Store the meringues in an airtight container to keep them fresh for several months.
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