Caramelized meringues

When we make caramelized meringues, we always remember the times of our childhood. Back then, we weren’t hunting Pokémon, but we were hunting meringues 🙂 Even though they started to appear in stores, homemade meringues were much tastier. Over time, we got used to buying fewer sweets from stores and tried to make them at home. The truth is, there’s no comparison between a homemade pastry and a store-bought one. Not to mention the aroma of baking filling the house. Although we don’t eat sweets very often, when we do, we eat something good. In our caramelized meringue recipe, you’ll discover some new and interesting tricks. Let’s see what it’s about!

Caramelized meringues

The recipe describes how to make caramelized meringues, evoking childhood nostalgia and emphasizing the superiority of homemade pastries. It includes beating egg whites with sugar and vinegar, piping the mixture onto a baking sheet, and baking at medium heat before reducing the temperature for a golden finish.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Desserts

Cuisine French

Servings 4

Difficulty Medium

Equipment

1 tray

1 whisk

1 bowl

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ 4 egg whites
• ▢ 250 g powdered sugar
• ▢ 1 tbsp vinegar of apples or grapes
• ▢ 1/4 tsp salt

Instructions

 

• We beat the egg whites very well with a whisk. After they foam up (they should stay on the whisk), we add the sugar, teaspoon of vinegar, and pinch of salt. The vinegar makes our meringues slightly caramelized. We continue beating them until all the ingredients melt together.
• Once we have the mixture ready, we can use a piping bag to shape the meringues. If we have other utensils, even better. First, we place a baking sheet on a tray. We put the meringue mixture in a piping bag, cut a little bit off one of the corners, and start shaping the meringues directly on the baking sheet.
  
• We put the tray in the preheated oven, at medium heat. Another secret is to reduce the temperature during baking, to avoid burning the meringues. So, after 15 minutes, we lower the temperature to the minimum and let the meringues bake for about 30 minutes more.
• Once they're done (they should be slightly golden), we take the tray out and let it cool. Finally, we carefully remove the meringues from the baking sheet. Enjoy your meal!"
  

Notes

I find that reminiscing about childhood experiences adds a nostalgic touch to the recipe, making it more emotionally resonant and enjoyable. 

I hope you like it too! 🙂

Keyword sweet

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