Fluffy Homemade French Meringues
Whip Up Sweet French Meringues for a Delightful Treat
Craving something sweet on a quiet evening? Let’s make some delicious meringues! These delicate treats are perfect for satisfying your sweet tooth, as a delightful dessert, or even for special occasions. This recipe will guide you through creating wonderfully crisp on the outside and softly chewy on the inside meringues right in your own kitchen. (Heads up: If you don’t have a hand mixer, prepare for a serious arm workout! 😉)
Ingredients- Sugar 50g
- 1 large egg white (room temperature)
- 3 drops of lemon juice or vanilla extract (optional, for flavor enhancement)
Cooking Instructions
Step 1
⭐Tip for Making Meringues Without a Hand Mixer⭐ Ensure your egg whites are not too cold. If you can get them to a state where they have tiny ice crystals (very lightly frozen), it can help create more stable and voluminous meringue even without an electric mixer. (It will require a good arm workout, but the result will be worth it!)
Step 2
Separate the egg whites into a clean bowl. Begin whisking them gently with a whisk to create foam. Start with lighter strokes and gradually increase to more vigorous ones to build up a good volume of foam.
Step 3
Once the egg whites have started to foam, gradually add the sugar in three separate additions, continuing to whisk vigorously all the while. Adding all the sugar at once will prevent the meringue from reaching its full potential volume, so dividing it is key.
Step 4
Add the first third of the sugar to the foamed egg whites and whisk energetically until well combined. The foam should begin to stiffen.
Step 5
Add the second portion of sugar (another third of the total amount) and continue whisking until the meringue becomes glossy and forms stiff peaks. It should be firm enough that if you tilt the bowl, the meringue won’t slide out.
Step 6
Finally, add the remaining sugar and whisk until the meringue is very stiff, glossy, and holds firm peaks. When you lift the whisk, the meringue should stand straight up without drooping. This indicates it’s perfectly done and ready!
Step 7
Checking for perfectly made meringue: Lift your whisk. If the meringue forms a sharp peak that stands upright and doesn’t droop, you’ve succeeded! Glossy and firm peaks are the sign of a successful meringue.
Step 8
If desired, add about 3 drops of lemon juice or vanilla extract and gently mix them in. This step can help cut through the richness and add a lovely aroma, but it can also be skipped.
Step 9
Transfer the finished meringue mixture into a piping bag and pipe out your desired shapes. Bake in an oven preheated to 100°C (212°F) for approximately 10 minutes. Baking time may vary depending on your oven.
Step 10
Oops, looks like I baked them a bit too long and they’ve turned out slightly burnt. 😅 I’ll have to pay closer attention to the time next attempt to achieve perfectly golden meringues! I hope you have better luck!
