Usuba
Classic Meringue
Delicate and airy meringue is made from whipped egg whites with sugar. Crispy on the outside and soft on the inside, this simple treat requires minimal ingredients and patience when baking at low temperature.
- Total
- 90 min
- Standard serving
- 126 g
Ingredients
Total 3
Instructions
- 1
Step 1
Separate the whites from the yolks. Crack the egg in the middle and transfer the yolk from one shell half to the other, allowing the white to drain into a clean, dry bowl. Clean and dry dishes are the key to success.
- 2
Step 2
Add a pinch of salt to the egg whites.
- 3
Step 3
Whisk the egg whites with a mixer until stiff peaks form, so the mixture doesn't spill when you turn the bowl upside down.
- 4
Step 4
Gradually add sugar while continuing to whip.
- 5
Step 5
Whip until you get a very thick mixture. Run a fork across the surface — there should be clear marks left behind.
- 6
Step 6
Preheat the oven to 100 degrees. Line a baking sheet with parchment paper and place the meringue with a tablespoon.
- 7
Step 7
Bake for 1.5–2 hours. At 1.5 hours the meringue will be soft inside, at 2 hours it will be drier. Do not exceed the temperature, otherwise the meringue will darken.
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