RCI-BF.001.0018.001
Meringues
are crunchy confections made from whipped egg whites and sugar. In Germany and Austria (but not in F
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- whites of 4 eggs1 unit
- (250ml) superfine sugar powdered sugar or granulated sugar. Ideal is a mixture of 50% superfine and 50% powdered sugar.1 cup
- of lemon juice2 teaspoons
- vanilla extract¼ teaspoonif desired
Method
1
Beat whites of eggs until stiff and dry.
2
Add lemon juice
3
Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test if the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).
4
Add vanilla.
5
Drop by spoonfuls on unglazed paper
6
Bake in slow oven 80 to 90 minutes, depending on size. Use very low heat, meringues should rather dry than bake and should be dry and only very slightly colored, when finished.
7
Let cool, before serving
8
In the original Swiss recipe, two meringues per serving are filled with sweetened whipped cream, but the cream is often supplemented with strawberries or other fresh fruits and vanilla ice cream