Bake time= 80-90 mints
This week’s recipe is Meringue. These sweet little cookies are melting in your mouth,crunchy, so delicious and everyone loves them. This is a great way to use up extra egg whites. Add your own flavorings as chocolate , strawberry, lemon and add your own food colour. Enjoy it!
2 large egg whites
1 cup sugar
1 tsp. fresh lemon juice
1/4 tsp. vanilla extract
Preheat the oven to 100 degrees C. Lined a baking tray with parchment paper..
1- Using an electric mixer and whisk the egg whites with the sugar in a heatproof mixer bowl set over a pan of simmering water ( ban marie style). Continue to whisk until the sugar dissolves and meringue increased in volume,( Check it out with your fingers , sugar must be dissolve) And then remove the bowl from the pan of simmering water and continue to whip at medium-high speed and then Whip it high speed until the meringue has to be thick enough to hold its shape.
2- Combine the lemon juice, vanilla and everything is incorporated, you should be left with a thick glossy mixture.
3- Put the meringue in a pastry bag and pipe it out using the star tip on a sheeted tray and bake for 80-90 minutes or bake until hard to touch but not cracked or yellowish. Remove from the oven and allow to cool.
TIPS FOR MERINGUE SUCCES
1-Don’t use plastic bowls.
2-Bake meringues at low temperatures.
Place eggs white and sugar in a bowl.
Whisk them until the sugar dissolves and it increased in volume.
Put the meringue a pastry bag and pipe it out.
If you want, add food colour.