Vanilla Meringue
Baking and Desserts • Spanish
Description
Meringue doesn't always turn out right even on the third try. I managed to get it right on the eighth attempt, and now every subsequent time is perfect, so I'm a pro!
Ingredients
- Sugar 5 oz
- Egg white 3 pieces
- Vanilla salt 2 teaspoons
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks. It's crucial to do this carefully; otherwise, the egg whites won't whip properly, and nothing will come of it. I use two bowls: I pour the egg whites into one and leave the yolks in the other (you can cover them with foil, put them in the fridge, and later make something else with them).
Step 2
In a measuring cup, pour in the sugar up to the 150-gram mark. Add 2 teaspoons of vanilla sugar (you can add more for a stronger aroma throughout the house).
Step 3
Preheat the oven, but only slightly. I set it to 250°F.
Step 4
Take a bowl in which you'll whip the egg whites (I have a special plastic bowl for this purpose, where you can whip anything), grab a mixer, and let's go! It's important that the mixer is powerful. If everything is in order, 3–5 minutes should be enough to get a firm foam that won't spill out even if you turn the bowl upside down.
Step 5
Pour the sugar from the cup into the bowl and whip for another 5 minutes until the sugar is more or less integrated with the foam. It's done! To check if everything is perfect, you can run the mixer whisk over the surface of the foam, and if it leaves stable trails, then everything is good!
Step 6
Place a sheet of baking paper on a baking tray, ensuring it fits in size.
Step 7
Now, scoop the future meringues onto it in any shape you like! I make magical shapes using a piping bag with different nozzles (something like a pastry syringe, but simpler). You can make small or large meringues. By the way, small ones bake faster.
Step 8
That's almost it! Place them in the oven at 120 degrees for 50–60–80 minutes, checking periodically. If they are firm on the outside, it's time to take them out.
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