At a certain moment I simply gave up. Then, one day I manage to make them well. Here is the recipe.
Since then, I tried the exact same recipe many times and I simply couldn't get them the same. So I gave up again.
Few days ago, a friend of mine posted some incredible meringues. I couldn't resist and asked him for some tips and tricks. He kindly exposed all meringue secrets so I decided to give them another try.
They turned out to be PERFECT from the first trial. And I know now what was my mistake before.
It is a love and hate story between meringues and me. I am crazy about their taste but it kills me how much sugar they contain. So, every time I was making them I wanted to reduce the amount of sugar, and this was my biggest mistake. The sugar gives them the structure and I was destroying this. Sugar is a very unhealthy food but good meringue without the proper amount of sugar cannot exist. So it all resume to temptation... difficult to chose: incredible taste and all the unhealthy sugar inside or ... just nothing. I tried to stay far from them, as I couldn't make them right anyway, but now that I have finally found the recipe.... it will put me under even a bigger temptation :)
By all means, if you love meringue.... this is THE recipe I have looking for more than 30 years. Thank you Rick for sharing the secrets of this recipe with me.
Ingredients:
- 5 eggs whites (204g in total)
- 408g sugar (so, double the quantity of egg whites).
Directions:
- Beat the egg whites with a standing mixer until it foams.
- Add slowly the sugar and continue to beat the eggs for 15-20 minutes or until the foam gets very white, glossy and there is no bubble seen. The beaten egg white should look like a thick cream and it should form peaks.
- Put the meringues on silicone sheets in 2 trays using either a spoon or a decorating bag.
- Bake in the preheated oven for 90 minutes at 100ºC.
- Keep the oven door closed for the next 2 hours for the meringues to dry inside as well.
- Transfer them in airtight containers to avoid humidity to get them moist.
2 comments:
What do you do with the sugar?
Mizri, you are totally right, I forgot to mention this aspect. I just corrected this in the post. The sugar should be added slowly when the egg whites started to foam. Thanks for letting me know!
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