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BASIC MERINGUE RECIPE – 900 G (8 EGG WHITES)

300 g egg whites (7/8)

300 g granulated sugar

300 g icing sugar

1 pinch salt

- Add the whites (room temperature) and the salt to the bowl.

- Use the whisk to beat the whites at speed “6” for 5 minutes.

- Pass to speed “7” and add the granulated sugar a little at a time.

- Continue to beat the egg whites for 5 more minutes.

- Switch off the appliance and take out the bowl.

- Using a spatula, incorporate the previously sifted icing sugar with a folding movement from bottom

to top.

- Use an icing bag or two spoons to form meringues onto baking sheets covered with lightly greased

baking paper.

- Bake in an oven preheated to 40/50° C for a few hours, leaving the oven door slightly open (a

couple of centimetres) to allow the moisture to escape and the meringues to dry thoroughly.

- Smaller meringues may need 3-4 hours and larger ones, up to 8-10 hours.