Saturday, May 7, 2011


Meringue is a type of dessert made fromegg whites and confectioner’s sugar. It is typical of Italian and French cuisine. Meringue is a light and crumblydessert that can be eaten alone and it is, also, great for decoratingdifferent types of cakes.

Lemon juice 2 teaspoons
Vanilla extract 1 teaspoon
Sugar 300 g(10.58 oz)
Egg white 150 g (5.29 oz)

In a mixing bowl, beat the egg whites with half of the sugar and the vanilla, then, as the egg whites stiffs, add the lemon juice and spoonfuls of the remaining sugar, continue beating for about 10 minutes until you get a white and thick mixture that doesn’t run down (photo 1).
 Line a baking tray with baking paper, pour the mixture into a pastry bag with smooth nozzle, and then make meringue tufts on the baking tray (photo 2).
Bake to 140°C (284°F) for about an hour and a half. Before taking them out of the oven open one, if the inside is soft let them bake a little bit longer.

Bon appetit!

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