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Recipe by
Baked meringue is a delicious and light dessert, made mainly with egg whites and icing sugar.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Beat the egg whites vigorously with the sugar in a saucepan, then whip them over a bain-marie
Step 2 of 8: This way the mixture becomes particularly creamy
Step 3 of 8: The meringue is ready for baking when it reaches a thick consistency at about 45-50 degrees
Step 4 of 8: At this point, whip the mixture cold
Step 5 of 8: In this way the mixture firms up without losing volume
Step 6 of 8: Place the prepared mixture in a cloth pastry bag with a plain or star nozzle and pipe it onto the baking tray covered with a sheet of greased paper, forming meringues of the desired shape
Step 7 of 8: The baking time depends on the size of the meringues: for meringues the size of an amaretto, about 2 hours of baking in the oven at 80 degrees are needed
Step 8 of 8: Baked meringue, being particularly creamy and soft, is most suitable for making small decorations because it can be easily piped with the cloth pastry bag even using very thin nozzles
In summary: Not suitable for vegans · Allergens detected: Eggs
In gray: not detectedDetected
| Average values | Per serving50 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 822 kJ197 kcal | 1,644 kJ393 kcal |
| Carbohydrates | 52.45 g | 104.9 g |
| of which sugars | 51.9 g | 103.8 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
