Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- 100 g of egg whites at room temperature
- 200 g of granulated sugar
- 1 pinch of salt
- 4 drops of lemon juice
- Meringues are a fundamental skill in classical pastry. Unlike the Italian-style, which are whipped with a syrup of 121° water and sugar, the French-style are made directly with egg whites and solid and cold sugar, omitting the syrup phase.
- They are simple to make, but keep in mind that the egg whites must be at room temperature if you want crumbly sweets with a perfect texture.
- This recipe yields a dozen large meringues, and the same quantities can be used to make classic meringues by simply reducing the cooking time.
- Meringues are delicious on their own, but they can also be used to decorate desserts, parfaits, cakes, and pies. They can be kept in a tin box or under a glass bell for a long time; the important thing is that they do not come into contact with humidity.
Amount Per Serving Calories 83Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 31mgCarbohydrates 20gFiber 0gSugar 20gProtein 1g