Homemade meringues are sweet, light desserts made from whipped egg whites and sugar that are baked until crispy on the outside and soft on the inside. They can be enjoyed on their own or as a topping on cakes and desserts. Their versatility and delicate texture make them a popular delicacy in home baking.
Ingredients:
3 egg whites (room temperature)
150 g granulated sugar
1/2 teaspoon vanilla extract (optional)
A pinch of salt
Before making homemade meringue, make sure your utensils are clean and dry, as any grease residue can affect the texture of the meringue. Also, carefully separate the egg whites to prevent yolks from mixing, as this can also affect the consistency of the meringue.
Preparation:
Preheat your oven to 100 °C (212 °F). Prepare a baking tray with parchment paper or a silicone baking tray.
Make sure the egg whites are at room temperature. This will make assembly easier and increase volume.
Place the egg whites and a pinch of salt in a clean, dry bowl. Cleaning the bowl is important to ensure the egg whites are beaten properly.
Start beating the egg whites on low speed and gradually increase the speed to medium-high. Beat until the egg whites are foamy and soft peaks form.
While the egg whites are still beating, gradually add the granulated sugar, about a tablespoon at a time. This will dissolve the sugar in the egg whites and make the meringue more stable.
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