Whip the egg whites vigorously with the sugar in a saucepan and then beat them in a bain-marie.
This way the mixture becomes particularly creamy.
The meringue is ready for baking when it reaches a dense consistency at about 45-50 degrees.
At this point, whip the mixture cold.
This way the mixture solidifies without losing volume.
Place the prepared mixture in a piping bag with a smooth or star-shaped nozzle and distribute it on the baking tray covered with a sheet of parchment paper, forming meringues of the desired shape.
The baking time depends on the size of the meringues: for meringues the size of an amaretto, approximately 2 hours of baking in the oven at a temperature of 80 degrees are needed.
Baked meringue, being particularly creamy and soft, is the most suitable for making small decorations as it is easily piped with the piping bag even using very thin nozzles.
Oven
Electric Whisk
Italy
| Energy (kcal) | 393 |
| Carbohydrates (g) | 104.9 |
| of which Sugars (g) | 103.8 |
| Sale (g) | 0.01 |
