John Myers
Ingredients for 3 servings:
- 3 egg whites
- 125 g powdered sugar
- 1 pinch of salt
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 15 minutes
Basic recipe according to Grandmum
First, thoroughly clean the bowl and mixer. There should be no dirt in them, otherwise the egg whites will not be whipped successfully. Now pour the egg whites into the bowl and whisk with a pinch of salt. (It’s best to start on the highest speed from the beginning.) Beat until almost stiff peaks form. Gradually add the powdered sugar, preferably tablespoon at a time, and continue beating. It will take a while until the egg whites are nice and stiff, so be patient! Once the mixture is almost firm, fill it into a piping bag and pipe various shapes onto a baking sheet lined with baking paper. Now place the meringues in the oven preheated to 80°C (top/bottom heat) or 60°C (fan oven), preferably on the middle rack, and let them dry for at least 3 hours. (I always open the oven door briefly during this time to allow any moisture to escape.) After the baking time is over, turn off the oven and let the meringues cool in the open oven. Stored in a cool, dry place, the meringues will keep for several weeks! The meringue mixture is also perfect for spreading on cakes: Remove the cake from the oven 20-25 minutes before the end of the baking time and then finish baking at 160°C (320°F)! You can also use regular sugar and a packet of vanilla sugar, but I find it works better with powdered sugar!
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