Baked meringue is a delicious and light dessert, made mainly with egg whites and icing sugar.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Beat the egg whites vigorously with the sugar in a saucepan, then whip them over a bain-marie
This way the mixture becomes particularly creamy
The meringue is ready for baking when it reaches a thick consistency at about 45-50 degrees
At this point, whip the mixture cold
In this way the mixture firms up without losing volume
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
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
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
Oven
Electric mixer
Italia
| Energy (kcal) | 393 |
| Carbohydrates (g) | 104.9 |
| of which Sugars (g) | 103.8 |
| Sale (g) | 0.01 |
