Perfect Homemade Oven Meringues

Beautiful, crispy, melt in your mouth, great for a birthday cake! Meringues in the oven — a recipe for making airy meringue at home. Cooking it is not as difficult as it might seem at first, the main thing is to follow a number of rules, which I will tell you about.
cook time: 2h 15 min
Liam Carson
Perfect Homemade Oven Meringues

Nutrition Facts (per serving)

238
Calories
59g
Carbs
4g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Lemon juice 0.5 tsp
Powdered sugar 150 g
Egg whites 3 pc
Food coloring (optional) 1 g

Recipe instructions

Step 1

Step 1
How to make meringues in the oven? Prepare your food. Remove the eggs from the refrigerator first; warm whites will beat better. Although some cooks say that temperature does not matter. Do not replace powdered sugar with regular sugar; its crystals will not have time to dissolve during whipping and will crunch on your teeth. I will color some of the meringues using gel food coloring.

Step 2

Step 2
First, sift the powdered sugar. Why do this? If the powder was stored at high humidity, then lumps could form in it, which would interfere poorly with the protein mass. Prepare a mixing bowl. It must be degreased, otherwise the whites will not whip well. Drop some lemon juice into a bowl and wipe it with a napkin. Degrease the mixer beaters in the same way.

Step 3

Step 3
Wash the eggs well and carefully separate the whites from the yolks, pouring the whites into the prepared bowl. Start beating them, first at minimum speed. When the mixture bubbles strongly, add a pinch of salt to it — it will provide stability to the whipped whites. Continue beating the whites, gradually increasing the speed, adding powdered sugar one spoon at a time. Knead them well after each spoon, otherwise the powder will settle to the bottom and ruin the meringue.

Step 4

Step 4
When all the powder has been added, continue beating for another 5-8 minutes. Set the mixer to high speed. The egg whites should be whipped to very stiff peaks — the whisk blades will leave obvious marks on the surface, and the mixture will not fall off when the mixer is stopped. When this happens, add lemon juice and beat the meringue a little again. Lemon juice will improve the flavor and also give more stability.

Step 5

Step 5
I divided the whipped mixture into three parts — I left one white, and colored the other two pink and lilac. To do this, I added a drop of dye and gently stirred the mixture with a silicone spatula.

Step 6

Step 6
Meringues can be piped using a pastry bag, or you can simply place them on a baking sheet with a spoon. I transferred the protein mass into bags.

Step 7

Step 7
Line a baking tray of suitable size with baking paper. Choose high-quality paper, preferably siliconized paper, so that the meringue does not stick to it. Place meringues of any shape on it. Based on my experience, I advise that the workpieces be the same size, then they will dry at the same time. It’s better to make another batch so that all the meringues are the same.

Step 8

Step 8
Preheat the oven to a temperature of 90°C, if it is electric, then select the top-bottom mode, without convection. Let the meringues dry for at least 1.5 hours. The time will depend on the features of your oven and the size of the meringues. Mine took a little over 2 hours. The finished meringues become light, crispy, and not sticky. Leave them to cool completely in the switched off oven — then the meringues will become even drier.

Step 9

Step 9
Carefully remove the cooled meringues from the paper — if you did everything correctly, they will come off easily. Meringues can be served as a dessert, or can be used in preparing other dishes or for decorating cakes.

Additional rubrics

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