John Myers
Ingredients for 1 servings:
- 1 part egg white, here 150 g
- 1 part sugar, here 150 g
- 1 part/e powdered sugar, here 150 g
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 10 minutes
Weigh the egg whites and equal amounts of sugar and powdered sugar. I used 150g each. Beat the egg whites with the sugar over a 70°C water bath (I do it in my induction food processor). Gradually add the powdered sugar until you have a firm, glossy mixture that holds peaks. Fill the mixture into a piping bag and pipe the desired shapes onto a baking sheet, or simply place plum-sized heaps on top with a tablespoon. Slowly dry in the oven at 70°C with a fan for at least 5 hours. If you don’t have an oven with vents, wedge a wooden spoon in the oven door so that it is slightly open. The meringue should be dry on the inside too, otherwise it will be tough and sticky like chewing gum. It’s better to leave it in the oven a little longer; it won’t burn at the low temperature. I’ve been searching for years for a recipe for meringue that turns out just like the bakery’s. The trick isn’t the ingredients, but the preparation method. Egg whites and sugar must be whipped while hot! Whisking over a hot water bath is the trick…there’s no need for any other additives like lemon juice or anything else, and you don’t have to whip for hours. It doesn’t even take 5 minutes.
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