Homemade Classic Meringue Dessert

Airy, tender and crispy. A mind-blowing dessert! Classic meringue (meringue) is made from egg whites whipped with sugar and turns out incredibly light and very tasty. In the old days it was called the Spanish wind.
cook time: 1h 30 min
Logan Winslow
Homemade Classic Meringue Dessert

Nutrition Facts (per serving)

214
Calories
51g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Lemon juice 1 tsp
Powdered sugar 150 g
Egg whites 4 pc

Recipe instructions

Step 1

Step 1
How to make classic meringue in the oven at home? Prepare all the necessary ingredients. Since whipped whites are not intended to stand for a long time, be sure to preheat the oven in advance, prepare 2 baking sheets and a pastry bag or syringe, if you will use them. You will learn the intricacies of beating egg whites by reading an article on this topic. Link at the end of the recipe.

Step 2

Step 2
Very carefully separate the whites from the yolks. Not a drop of yolk should get into the whites, otherwise nothing will come out. Place the whites in a large container; the bowl in which the whites will be beaten must be dry and without a drop of fat on the walls, this is important! Beat the egg whites with a mixer until soft but stable foam, add powdered sugar in small portions.

Step 3

Step 3
Beat everything thoroughly. You should get a dense, stable and shiny foam. If you turn a bowl of well-beaten egg whites over, nothing will fall out of it, but if suddenly the mixture tries to leave the bowl, then you need to beat it a little more.

Step 4

Step 4
To make the protein mass more stable, add 1 tsp. lemon juice and beat for another 2-3 minutes.

Step 5

Step 5
Place the protein mixture in a pastry bag; if you don’t have one, it’s okay, just spoon it out with a spoon.

Step 6

Step 6
Using a pastry bag (or spoon), squeeze out our future meringues onto a prepared baking tray lined with baking paper. I make them small — one bite size, so they dry faster and are easier to eat.

Step 7

Step 7
Dry the meringue at a temperature of 100 to 130 C for about 1.5 — 2 hours. If after 2 hours you still feel that the meringue is a little not dry, then leave it in the oven until it cools completely, or better yet, overnight. The finished meringues come off the paper easily and are very light. Time and temperature are approximate. Focus on the operating features of your oven. Read more about ovens at the link at the end of the recipe.

Step 8

Step 8
Store finished meringues made at home in an airtight container. And before serving, they can be combined with chocolate, condensed milk or your favorite cream. Bon appetit!

Additional rubrics

Related recipes