How to whip egg whites and sugar into thick foam for meringues and more

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   The ratio of protein and sugar is 1 to 2. The best age for eggs is 3-5 days (in a good store this is exactly what you need). It is best to use finely crystalline sugar. If the crystals are large, grind in a coffee grinder.

2. STEP 2

   

   At home, it is better to beat egg whites at room temperature. The optimal amount of whites for whipping is 2-3. A blender is not suitable for whipping egg whites.

3. STEP 3

   

   Mixer dishes and whisks must be grease-free and dry. To be on the safe side, you can wipe the inside of the bowl with a slice of lemon. You need to separate the whites one at a time, pouring them into a bowl for whipping, so as not to spoil the whole mass if the yolk gets in.

4. STEP 4

   

   Add a pinch of salt to the whites and beat first without sugar at low speed.

5. STEP 5

   

   When foam appears, increase the speed to the maximum and when the foam becomes fluffy, add sugar in a rain.

6. STEP 6

   

   After this, beat until the sugar dissolves, but no more than 5-6 minutes.

7. STEP 7

   

   If you want the mixture to be more glossy, add citric acid or juice, but this is not necessary.

8. STEP 8

   

   It needs to be dried at a temperature no higher than 100 degrees for 40 minutes to two hours. Depends on the size of the product. It's ready when it comes off the parchment easily.