French Meringue

Method

1. 1

   Preheating the oven

2. 2

   Preheat the oven to th. 3/4 (80°C-120°C).

3. 3

   Preparation start

4. 4

   To start this meringue recipe, separate the whites from your egg yolks. Mount the snow whites with a pinch of salt. Once the whites are firmly snowed, add the sour sugar or a mixture of sugars (glace + semolina). Add this one gradually until you get shiny, creamy snow whites.

5. 5

   Dressing

6. 6

   Draw your snow whites immediately according to the desired shape with a socket pocket on a bloated sheet of sulphurized paper.

7. 7

   Cooking

8. 8

   For the cooking of meringues, sprinkle them with icing sugar and bake for 2 hours between 80°C and 120°C depending on the size of the meringues. The bigger these will be, the higher the temperature. The purpose of this sweet and long cooking is to dry your meringues.

9. 9

   Conservation

10. 10

    To keep your meringues, place them in a sealed box to protect from moisture.

Nutrition

calories

375

fatContent

0.1

fiberContent

0

sugarContent

91.5

sodiumContent

0.1

proteinContent

2.5

carbohydrateContent

91.5

saturatedFatContent

0

Indicative values from the source, for the original recipe.

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