Who does not have in his memories the famous meringues? Crispy sweet snowy bites like cotton that in the middle you feel the sweet chewy texture. Base for so many sweets, but also a base for ice cream that fits perfectly.
So let's make the easiest and fastest meringues with a dosage that you will remember!
- 150 g of crystallized sugar
- 150 g powder
- 150 egg whites
- Or a pinch of salt
- Beat the egg whites first with very little salt. Once tight (try to turn the bowl upside down slowly, it should not fall), add the crystallized sugar in 10 portions. Once the sugar is homogenized with the egg whites, add the icing, sprinkling with a sieve.
- We put it in a cornea and make shapes like pendants.
- Without delay, place them in the preheated oven and bake them at 80The for about 2 eggs (depending on the size of our beige)
-remember that our egg whites must have room temperature and be fresh
-you can add pastry color and separate the mixture for colorful meringues
-our utensils should not be completely clean without fat.
-they are stored in a container that closes airtight and never in the refrigerator (they do not want any moisture)