Ingredients
Scale
- 140 gr. egg whites at room temperature
- 100 gr. granulated white sugar
- 35 gr. icing sugar
- 1/2 teaspoon vanilla extract (if you want the meringues very white you can use clear extract)
- 1/4 tsp salt
Instructions
- Pre-heat the oven at 100ºC (200F). Also prepare a pan with some parchment paper or a silicone mat;
- Using an electric stand mixer, whip the egg whites together with the salt, starting at low speed and slowly increasing the speed until medium. They should become a white foam;
- Start increasing the speed and continue whipping until the egg whites begin to hold the shape. Then start adding the sugar slowly, while whipping at the same medium-high speed;
- Once all the sugar is added, add the vanilla extract and continue whipping for around 2-4 mins, until the whites look glossy and form peaks.
- Add the icing sugar (sifted) and fold it with a spatula. Be careful not to deflate the meringue!
- With a spatula or spoon, divide the meringue into mounds in the previously prepared pan;
- With a spoon dipped in water, hollow the center of the mounds to form a nest;
- Bake the meringues for 40 min/1hr depending on the size, then turn off the oven and let them 1 hour more. Use the lowest rack as possible if you want to avoid the golden color.
- When they feel dry they are done!
Notes
-
Meringue nests can be stored in a dark and dry place for about 1 week.
- Prep Time: 30 min
- Cook Time: 2 hour
- Category: Desserts
- Method: Oven
- Cuisine: French