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Amazing basic meringues recipe

Amazing basic meringues recipe
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This amazing basic meringues recipe transforms simple egg whites and sugar into light, airy, and crispy treats perfect for any occasion. With minimal ingredients and easy steps, you can create elegant, melt-in-your-mouth meringues that are customizable, gluten-free, and sure to impress.

Ingredients

Scale

Basic Ingredients

  • 4 fresh egg whites, room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Prepare your equipment: Ensure your mixing bowl and beaters are completely clean and dry, as any grease or moisture can prevent egg whites from whipping properly.
  2. Separate the egg whites: Carefully separate the egg whites from the yolks, making sure no yolk contaminates the whites since fat inhibits whipping. Let the whites reach room temperature for optimal results.
  3. Whip the egg whites: Using an electric mixer, beat the egg whites on medium speed until frothy. Add a pinch of cream of tartar or lemon juice to stabilize the peaks.
  4. Gradually add sugar: Slowly sprinkle in the sugar one tablespoon at a time while continuing to beat. This ensures the sugar dissolves completely and the meringue turns smooth and glossy.
  5. Beat to stiff peaks: Continue whipping until the meringue forms stiff, shiny peaks that hold their shape without falling over. Test by lifting the whisk—you should see firm, pointed tips.
  6. Shape and bake: Transfer the meringue mixture to a piping bag or spoon dollops onto a parchment-lined baking sheet. Bake low and slow at 200°F (90°C) for 1.5 to 2 hours until dry and crisp on the outside.

Notes

  • Use room temperature egg whites for better volume and whipping ability.
  • Add sugar gradually to ensure it dissolves fully, preventing grainy texture.
  • Choose a metal or glass bowl to avoid oils that interfere with whipping.
  • Bake at low temperature to dry the meringue without browning or cracking.
  • Avoid making meringues in humid weather as they absorb moisture.
  • Leftover meringues can be stored in an airtight container at room temperature for up to two weeks.
  • Meringues can be frozen in sealed containers with parchment paper layers for up to three months.
  • Re-crisp softened meringues briefly in a 300°F (150°C) oven for 5-10 minutes.

Nutrition

Keywords: basic meringue, egg white dessert, crispy meringues, gluten free dessert, airy sweets, homemade meringue

Find it online: https://gourmetglazing.com/amazing-basic-meringues-recipe/