Meringues
30 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Whip the sugar with egg whites into a thick foam. Fill the mixture into a piping bag and pipe onto a baking sheet lined with baking paper into desired shapes.
Bake in an oven preheated to 130 °C until the meringues rise. Then reduce the temperature to 80 °C and dry for 20 minutes.
Chef's tip
You can color the raw meringue mixture – use dissolved powdered food coloring. Color the mixture just before finishing whipping. From the mixture, you can pipe circles, meringues, S-shapes, snails, ladyfingers… To prevent the baking paper from lifting off the baking sheet when piping meringues, take a small piece of the mixture, spread it lightly on the baking sheet, and stick the paper to it. You'll know properly dried meringues are done when they can be peeled off the paper and are soft inside when broken. For preparation, you will need a piping bag with a round or star tip.