Classic meringue in the oven at home

Step-by-step preparation

Cooking time: 1 hr 30 mins

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 use them. You will learn the intricacies of whipping egg whites by reading an article on this topic. Link at the end of the recipe.

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 of it. 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.

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.

4. STEP 4

   

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

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.

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.

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.

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!

Comments on the recipe

Little bear

06.08.2023

4.7

I agree, baking is not easy. Thanks to the author for the useful tips, everything is clearly and clearly described. Anyone who loves chocolate taste can try baking meringue with cocoa powder. A very interesting option.

Moderator Ksenia

06.08.2023

4.9

I don't make meringue on purpose. Usually they appear around teatime when I have extra whites left. So this time I made meringue from three unused egg whites. Despite the fact that this is not the first time I have made meringue, I learned from a recipe for classic meringue in the oven at home that you can add lemon juice to the whipped protein mass for greater stability. I don’t have a pastry syringe, so I formed the meringue with a teaspoon. I laid them out on a baking sleeve (I ran out of parchment). In my old oven, my meringues always turned out white. I cooked them in a new oven for the first time, and it gave me a surprise. After one hour, the meringues began to acquire a brown tint, while still remaining soft (the lowest temperature in my oven is 130 degrees). After one hour and twenty minutes they became even browner, but had dried better. So I turned off the oven and left the meringue in it. During cooling they dried well. I was very afraid that they would have a burnt taste. But no, it turned out well. I will adapt to the oven in the future.

Ratatouette

06.08.2023

4.8

I've been wanting to make meringue for a very long time. As soon as I saw this incredibly easy and clear recipe, I immediately decided to make a delicious dessert called meringue. Thank you very much to the author for the wonderful recipe! The meringue turned out incredibly delicious! Unfortunately, due to the fact that I set the oven on the wrong setting, it slightly changed color and darkened, but this did not affect its taste in any way. The meringue turns out great and the recipe is super easy! Thank you!

Alina

06.08.2023

4.9

yum)) amazing. I'm copying it into my book!

Lidia Alexandrovna

06.08.2023

4.5

How delicious!

KateriNNa

06.08.2023

4.9

Lina, very nice!

Tateee

06.08.2023

4.9

The meringues turned out very tasty!