John Myers
Meringue (meringue)
The perfect meringue (meringue) recipe with a picture and simple step-by-step instructions.
- 150 g Protein
- 85 g Powdered sugar
- 1 pinch Salt
- Preheat the oven to 120 ° C.
- Sieve powdered sugar. Take a fat-free metal bowl, peel off the egg whites.
- Now beat the egg white, add the pinch of salt and then gradually pour in the powdered sugar.
- Beat the egg whites until they are shiny and sticky.
- Test the fingers. Dip your finger in the mass, take it out and hold your finger up. When the tip of the mixture stays up on the finger, the meringue is ready.
- Line a tray with baking paper or place a silicone mat on the tray.
- Provide a piping bag (piping bag) with a large piping sleeve and fill in the meringue with a plastic scraper.
- You can now dress small rosettes on the baking sheet, or you can dress larger caterpillars.
- Put the trays in the oven and bake at 120 ° C. Then lower it to 70 ° C and let it dry overnight.
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