Cooked Meringue

Preparation

1. STEP 1 OF 8

   Vigorously mix the egg whites with the sugar in a saucepan, then whip them in a bain-marie

2. STEP 2 OF 8

   This way, the mixture becomes particularly creamy

3. STEP 3 OF 8

   The meringue is ready for baking when it reaches a dense consistency at about 45-50 degrees

4. STEP 4 OF 8

   At this point, whip the mixture cold

5. STEP 5 OF 8

   This way, the mixture solidifies without losing volume

6. STEP 6 OF 8

   Place the prepared mixture in a cloth bag with a smooth or star nozzle and distribute it on the oven tray covered with a sheet of wax paper, forming meringues of the desired shape

7. STEP 7 OF 8

   The baking time depends on the size of the meringues: for meringues as large as an amaretto, about 2 hours of baking at 80 degrees are needed

8. STEP 8 OF 8

   Cooked meringue, being particularly creamy and soft, is most suitable for making small decorations because it is easily distributed with the cloth bag even using very thin nozzles

Suggestions

• Oven

• Electric Mixer

General Information

Analysis

Macronutrients (100 gr)