Meringue

A classic pastry that’s a great way to use up leftover egg whites. The rule is simple: use 1/4 cup sugar (about 50 grams) for each egg white, and the secret is slow baking at a low temperature.
Meringue
A classic pastry that’s a great way to use up leftover egg whites. The rule is simple: use 1/4 cup sugar (about 50 grams) for each egg white, and the secret is slow baking at a low temperature.
Steps
- 1
Separate the egg whites from the yolks. Save the yolks for making mayonnaise or carbonara. Preheat the oven to 250°F (120°C).
- 2
Beat the egg whites until stiff peaks form.
- 3
Once stiff, add the sugar and beat again with the mixer for 2 minutes.
- 4
Use a piping bag to shape the meringues onto a sheet of parchment paper.
- 5
Bake for 50 minutes (for small meringues).
Keywords
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