Meringues are one of the easiest sweets to make once you learn the technique well, since you need only 2 ingredients and making them takes only 15 minutes maximum. Once you learn how to beat up egg whites and sugar to make a meringue, you can use it on pies, make a pavlova and make use of it in many other desserts.
- One egg
- 4 tbsp of sugar
- Food coloring (you can skip for single colored meringues)
- Piping bag and nozzle (optional)
- Cream of tartar (optional)
1. Separate the whites of the egg from the yolk. Make sure that your bowl is clean (wash, dry and wipe it with some vinegar-paper towel if unsure) and that there aren’t any yolks in your white as this will prevent your whites from getting fluffy.
2. When your eggs are forming soft peaks start adding sugar slowly. Add the rest of the sugar and continue beating until hard peaks are formed. This should take about at least 6-8 minutes so be patient! You’re done when you take some of the meringue between your fingers and you can’t feel any of the sugar particles. Also, your mixture should be looking pretty glossy right now compared to when you started.
3. Get a piping bag and put half of the mixture in it. Try to put it on one side and leave the other side empty.
4. Add some droplets of food coloring and gently fold. Place the colored mixture in the empty side of the piping bag. Don’t add too much liquid food coloring as it will make your meringue thinner (pastel colors are better anyways!).
5. Pipe them and make sure you leave enough space in between, because they will expand slightly. Bake for 1 hour at 100°C/210°F. Leave it in the oven to cool down.
Bon appétit! Keep your meringues in an air-tight container and you can have them with tea or share it with your friends.