Recipe Video
Ingredients
Meringue
egg whites
100g
3.50oz
0.40cup
6.70tbsp
salt
pinch
water
80g
2.70fl oz
sugar
250g
8.75oz
1cup
16.75tbsp
lemon juice
10g
0.34fl oz
Method
The egg whites can be replaced with 15 g | 0.55 oz of albumin + 90 g | 3.15 oz of warm water.
Cooking
- Separate the room temperatured egg whites into a clean fat-free bowl, and add a pinch of salt. Start whipping when the syrup reaches 110-115С (230 to 239F).
- Mix the water with the sugar and the lemon juice in a saucepan, and put it on the heat. Bring the mix to 110С (230F), and start whipping the egg whites. First, whip at a low speed, and bring it to a lather state; increase the speed to maximum. Whip until soft peaks. It’s very important not over-whip the egg whites.
- When the syrup in the saucepan reaches 121C (250F), remove it from the heat, and wait for the bubbles to disappear; pour the syrup into the egg whites (in a thin stream along the side of the bowl). The mass must be whipped well until a glossy, homogeneous, dense white texture.
- You can add some food coloring to the meringue.
- Place the meringue on a baking sheet.⠀
- Dry the meringue in the oven preheated to 80C (176F) for 4 to 6 hours, using the convection mode.
NOTE
- Clean scoops, bowls and tools are very important for cooking the meringues, marshmallows and macaroons. You can use alcohol for cleaning.
- It is advisable to process the eggs in 9% vinegar; pour a little on the shell, and hold them in a “bath”. You can also use albumin; it’s very convenient and safe.
- It’s important to separate the whites from the yolks carefully, so that no drop of yolk or water gets into the whites. The eggs should be at room temperature.⠀
