Backing: Meringue

Hello everybody!

Meringue, a dessert oh so sweet but not so hard as everybody claims it to be. That’s why I’ll tell you how I make my meringue. So lets get started!IMG_1303

What you need:

  • Lemon
  • 4 egg whites
  • 200 grams of caster sugar
  • 2 teaspoons of cornflour
  • A metal of glass bowl
  • (electric) whisk
  • Piping bag or sandwich bag
  • Backing tray
  • A backing sheet (don’t actually know how it’s called)
  • (Food coloring)
  • Any flavor extract of your choice

The first thing you want is to have everything that you’ll use crease free. You have to use a bowl that is anything but plastic to achieve this. Just take a piece of lemon to remove the crease out of everything. If you skip this step, your meringue will fail. – your oven on 100 degrees celsius.

Then you want to divide the egg yolk and the egg white, no trace of yolk should be in the bowl of egg whites. This recipe works with 4 eggs, but you can also use the measurement of 50 grams of caster sugar and half a teaspoon with one egg white. You can also use a hand whisk but an electric one will not ruin your arm muscles. You need to whisk the egg whites on high-speed until they have turned white and are like a foam, you will see that the volume of the egg whites has doubled by this time. After that you have to keep whisking and add the sugar spoon by spoon. You add a spoon, you whisk 20 seconds, you add a spoon, you whisk 20 seconds, etc.

The mixture’s volume will be even bigger by now and this is the time to add the cornflour and a colour and flavor. I never put in any flavor because I like the taste on its own but I do like a bit of colour. You add these and mix them on low-speed. You know the mixture is ready when you can hold the bowl upside down without anything falling from it.

After that the piping fun happens. You need to do the mixture in a piping bag and then the fun starts, you can do any form and shape but when you make these, make sure that the meringue is not higher than 4 centimeter. Pipe them onto your baking tray with a backing sheet between.

Place the meringue in the middle of the oven for 2 hours. After those 2 hours, turn the oven off but leave them in for another hour. Then take the meringue out of the oven, remove them from the backing sheet and have fun eating them! You can keep them fresh by placing them in a sealed tin.

Let me guys know if you made these meringues down below or send me them through my social media. I hope you have fun creating these treats as much as I did. I hope to see you on the next one!




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7 thoughts on “Backing: Meringue”

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