Meringues in the oven

Step-by-step preparation

Cooking time: 2 hr 15 mins

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.

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.

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.

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.

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.

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.

7. STEP 7

   

   Line a baking tray of a 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.

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.

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.

Comments on the recipe

Milada

27.12.2023

4.6

Look what beautiful meringues on a stick you can make.

Olga

27.12.2023

4.7

For me, not only meringues in the oven are “new”, today I whipped egg whites for the first time, and I really liked whipping them, the structure is so smooth, shiny, soft. I don’t have a pastry bag, I had to make do with improvised means. The dye was replaced with cocoa powder. Mixed carefully. My meringues were ready in 2.5 hours. Crispy on the outside and inside, porous, with a caramel flavor (due to cocoa). The meringues just melt in your mouth. It takes a long time to dry, but it's worth it.

Milena

27.12.2023

5

Thanks for the recipe, this is my first time making a meringue cake.