Let me tell you a secret, up until two weeks ago I had a love-hate relationship with meringues. It’s just that no matter how hard I tried I never got a firm crispy white meringue. All that changed a few weeks ago when Natali told me here secret to a real great fluffy meringue.You see, what I didn’t know, was that ratio and time are of the essence of making a good meringue. So if you don’t have a scale yet, I urge you to go buy one. I have a real simple kitchen scale and it is one of my baking essentials. Back to the proportion and ratio part, if you want your meringue to come out firm and crisp on the outside you need to use 1 part egg whites 2 parts granulated sugar. The other secret to a real good meringue is time, you have to whisk the egg whites and sugar enough time to get a stable meringue.So far I used Natalie’s’ trick to make meringue kisses and pavlova. I am just in love with this new technique I get cloud-like meringue each and every try. What are you waiting for? go and make yourself some of this evenly treats.
The secret of making great meringue
- 70 gr egg whites
- Pinch of salt
- 140 gr granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
Heat oven to 80°C (176°F). Prepare a baking sheet with baking paper.
In a stand mixer whip egg whites and salt until foamy. Add the sugar, a little at a time, while continuing to whip. Keep whipping for 9 minutes and add the vinegar and vanilla extract, keep whipping for 1 more minute. The foam should be very stiff, glossy, and extremely smooth, but not dry.
Spoon the mixture into a large pastry bag fitted with desired pipe tip, pipe kisses to baking sheet 1/2 inch apart.
Bake for 3 hours until meringue is firm and dry.
*As you can see I sprinkled some of my meringues with coco nibs
You can keep meringues in an airtight container for up to 3 weeks.