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Meringue
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Paulo Rocha

Paulo Rocha

Meringue

40m

This is a great way to use the extra egg whites you have at home after a recipe.

This Meringue is a light and crunchy sweet that goes perfectly with coffee and can also be used to decorate cakes or desserts.

  • Place 120 g of egg whites and 250 g of white sugar in a saucepan over a pot of simmering water

    Step 0

  • Beat with a whisk until the sugar is completely dissolved and reaches 60 °C

    Step 1

  • Pour the mixture in a stand mixer bowl and whisk with the whisk attachment at medium-high speed until the meringue is warm

    Step 2

  • Add the zest and a few drops of ½ lime. Beat until it reaches room temperature

    Step 3

  • Preheat the oven to 150 °C

    Step 4

  • Fill a piping bag with the meringue and set it with a round piping tip. Place the meringue on a baking tray lined with parchment paper in drop shapes, leaving spaces in between

    Step 5

  • Bake for 20m until dry. The meringue is ready

    Step 6

  • Enjoy this sweet treat!

    Step 7

Yield 50 pieces

  • White Sugar

    White Sugar

    250 g
  • Egg White

    Egg White

    120 g
  • Lime

    Zest and Juice Lime

     ½

Equipment

  • Piping Tip

    Piping Tip

  • Piping Bag

    Piping Bag

  • Stand Mixer

    Stand Mixer

  • Whisk Attachment

    Whisk Attachment

  • Parchment Paper

    Parchment Paper

  • Probe Thermometer

    Probe Thermometer

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