I love meringues since I was a child. My mom use to make them at Christmas. We didn’t have too many types of sweets when I was a child because we were under communism, but my mom use to make homemade cookies and cakes and they were amazing.
The most known types of meringues are French, Swiss, and Italian.
You have only 3 ingredients but the preparation takes a little more attention.
I made some spicy meringues pouring some chili sauce on top of it. They were amazing! The combination of sweet and spicy is so nice!
- 2 eggs whites
- 1 pinch of salt
- 120 g caster sugar
Preheat the oven to 140°C/fan120°C/gas 1. In a large, grease-free mixing bowl, whisk the egg whites with the salt to soft peaks. Warm the sugar for 2 minutes on a baking tray with baking paper.
While continuously whisking, slowly add the caster sugar – 1 tbsp at a time – until you have a stiff, glossy meringue mixture.
Line a baking tray with a baking paper fixing it in place with a tiny blob of meringue in each corner. With a piping bag start making shapes. Because is Christmas I made a Christmas tree and some meringues in the shape of drops. I decorated them with golden powder.
Bake for 1¼ hours for mallow centers, or 1½ hours if you prefer crisper meringues. Peel off the baking paper then transfer the meringues to a wire rack to cool or leave the crisp ones in the turned-off oven for at least 4 hours to cool slowly and then transfer to a wire rack.
To make the meringue chewy you need to cook it for less time.