Fluffy meringues

On a quiet afternoon, when I found several egg whites left over from another recipe, I made these simple and delicious meringues again. They are slightly crispy on the outside, soft on the inside, and don't require complicated techniques. It's the kind of dessert that works for a family evening or when you need something sweet quickly.

Quick info

Total time: about 1 hour 10 minutes (including baking in batches)
Preparation time: 20-25 minutes
Baking time: 20-25 minutes for each tray
Servings: one large tray (depends on the size of the meringues, about 50 small pieces)
Difficulty: easy to medium
Recipe type: classic family dessert

Ingredients

10 egg whites
20 tablespoons powdered sugar
2 packets vanilla sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
1 pinch of salt

Preparation method

1. Preheat the oven to a low to medium temperature. It doesn't need to be too hot – the idea is for the meringues to bake slowly, not to burn.

2. Choose a deep bowl, made of glass or metal. Do not use plastic, as it can retain grease and the egg whites won't whip as well.

3. Place the egg whites in the bowl and add the pinch of salt. Start beating them with a mixer until you achieve a stiff foam. They need to be well beaten before you start adding the sugar.

4. Gradually incorporate the powdered sugar, mixing constantly. Then add the vanilla sugar. Continue beating without pause – the egg whites and sugar need to be completely homogenized, do not stop the mixer between batches.

5. When all the sugar has been added and you have a thick foam, add the lemon juice and cornstarch. Continue beating until you achieve a thick and glossy foam. To check if it's ready, you can take a spoonful of the mixture and turn it upside down – if it doesn't fall, it's stiff enough.

6. Line a large tray with baking paper.

7. Using a spoon (or a piping bag if you want shapes), place the meringues on the paper, spaced 5 cm apart. They can spread slightly while baking.

8. Place the tray in the oven and let them bake for 20-25 minutes, until the meringues develop a slight golden hue on the edges. They should not brown too much.

9. If you have leftover foam, refrigerate it until you can bake the next tray. Repeat until you finish the mixture.

10. After removing them from the oven, let them cool completely before removing them from the baking paper.

Why I make this recipe often

For me, this recipe is practical when I have leftover egg whites. It's easy to make, doesn't require complicated ingredients, and the meringues hold up quite well if I store them in sealed boxes. I like that I can bake them in batches when I have time.

Tips and variations

Tips

- It's important that the bowl and whisks are completely clean, without any grease residue.
- If you add all the sugar at once, the beating time increases significantly.
- Don't rush when beating the egg whites – the final foam makes a difference in texture.
- For easy removal, be patient until they cool completely.
- Store them in airtight containers – if moisture gets in, they soften quickly.

Substitutions

- If you don't have cornstarch, you can skip it, but the texture will be slightly different (not as stable and silky).
- Powdered sugar is preferred, but granulated sugar works too, just mix more.

Variations

- The meringues can be plain or shaped differently, depending on the piping tip you use.
- You can omit the vanilla sugar if you don't have it.
- If you want a different flavor, use almond or lemon essence instead of vanilla.

Serving ideas

- They are good plain as a snack.
- They pair well with coffee or tea, with fruit desserts, or as decoration for cakes and pastries.

Frequently asked questions

1. Why should I use a glass or metal bowl and not plastic?
Plastic can retain grease residues, which prevents the egg whites from whipping properly. Glass or metal are much safer for foam.

2. Can I make meringues without an electric mixer?
You can use a classic whisk, but it takes much longer and requires patience. The mixer helps with volume and consistency.

3. Can I bake meringues on two trays at the same time?
Ideally, you should bake them one at a time. If you place them on two levels, some may burn while others remain soft or brown unevenly.

4. What do I do if I don't have baking paper?
Meringues tend to stick. Without baking paper, you risk not being able to remove them from the tray without breaking them.

5. Why do they shrink or soften after I take them out of the oven?
Usually, it's due to moisture in the air or if they weren't baked enough. Store them as quickly as possible, completely cooled, in well-sealed boxes.

Nutritional values

Estimate for 100 g (or 5-6 small meringues):
- Calories: approximately 320 kcal
- Protein: 4-5 g
- Carbohydrates: 73 g
- Fat: under 0.5 g
Indicative values depend on the size of the meringues and how much sugar each retains.

Storage and reheating

After they have completely cooled, place the meringues in plastic or metal containers with a lid. They keep well for a few days, and their texture doesn't change if they don't get moisture. I do not recommend reheating in the oven, as they dry out too much or may stick. It’s best to consume them cold, directly from the container.

 Ingredients: 10 egg whites 20 tablespoons powdered sugar 2 packets vanilla sugar 2 tablespoons lemon juice 2 tablespoons starch 1 pinch of salt

 Tags:  marshmallows