I chose to make Meringue's for dessert Saturday evening. If you have never had a Meringue you are missing out on a fluffy but at the same time crispy cloud of sweetness that puts a smile on my face just by looking at them!
There are different methods of making Meringue's that differ from country to country. The most popular are the French, Swiss and Italian Meringue's. I always use the French method because it is the easiest and uses the least number of ingredients.
You will also be happy to know that one Meringue has only 20 calories! Isn't that wonderful?? Unfortunately though, becasue of their delisciousness....it's pretty hard to stop at just one. #willpower
All you need to make about 50 meringue's is 120 grams of egg whites, 220 grams of powdered sugar, a few drops of fresh lemon juice, and sprinkles to decorate are optional.
The first thing you want to do is make sure you have either a metal or glass bowl to beat the egg whites. This is a very easy recipe but there are a few secrets to get it perfect. The egg whites must be beaten in a clean and dry bowl. There should be no water or grease present whatsoever in the bowl and never beaten in a plastic bowl or else you will not reach the right consistancy and the eggs will not be firm enough. Before beginning turn the oven on very low heat to about 175° farenheight or 80° celcius. A mixer will definetly help the process and you won't have to mix by hand which can be a real pain in the tucus...
Add some powdered sugar to the egg whites then start mixing. Once the egg whites start fluffing up stop the mixer and add some more sugar. Do this slowly until you have added all of the powdered sugar necessary.
Once you have incorporated all the sugar add a few drops of fresh lemon juice. The lemon will give a nice shine to the egg whites and will also remove the typical smell produced by the egg.
Keep mixing until you see the egg white is firm and forms beautiful mountain peaks of sugary sweetness!
You are now ready to GENTLY add the mixture to a pastry bag and pipe on a baking sheet with parchment paper.
You don't have to space them very far apart because they won't grow at all. You are technically not even baking them but you are simply drying them out. Now you can decorate with sprinkles if you like.
Place them in the preheated oven but leave the oven door open slighty.
They are now done. They should be crispy on the outside and softer on the inside. Don't they just make you smile :-)
Have a wonderful week my friends!