Meringues with soft heart – French meringue –
I love meringues and homemade ones are the best, easy to make and perfect for using egg whites who often advance in many preparations.
Preparation time 1 hour and a half
Ingredients for 40 meringues:
4 fresh egg whites (and cold)
200 grams of vanilla white sugar (*)
1 pinch of salt
(*) store the white sugar in a jar containing a vanilla bean
For the success of the meringue, the egg whites should be separated from the yolks with special concern, even a small amount of egg yolk will ruin the meringue. Moreover, at the time of making them, they must be cold of the refrigerator.
Start to beat the egg whites at low speed, with a pinch of salt. Gradually increase the speed until you have a white and dense foam.
Now add the sugar, a tablespoon at a time, always continuing to mount. The end result will be a firm cream.
With an icing syringe, with a star nozzle, create the meringues on a baking sheet, keeping them well apart.
Bake in a preheated oven at 120°C, with the door, just opened, for about 1 hour (the outside must become solid, but not colored). Remove from baking sheet only when they’re very cold.
These meringues aren’t dry inside, inside there’s a delicious creamy.
If you want to make the meringue with a completely dry inside: after an hour, lower the oven temperature to 100°C and bake for another hour, then leave them in the oven (in oven off and with the door closed) for at least another hour.
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