Crunchy on the outside, marshmallowy on the inside...
These are the meringues I made!!!
^I finally succeeded in making them on my second try!! ^^
(I am a beginner cook okay ;;)
The first time I tried to make meringue, which was around May 2012, I made terrible mistakes (which I will address later in this post)... and they turned out horrible hahahah!!
Read the story
here if you want.
MOVING ON...
You Will Need:
- 2 large eggs
- 1/2cup caster sugar (IMPORTANT...)
note: this will make a baking tray of meringue ^_^
Steps:
Read carefully..because following the steps are very important to your success. ^o^
- Wash your bowls/utensils squeaky clean. I'm serious. Then preheat your oven to the lowest temperature it can go. Mine was 77C/170F!
- separate the egg whites from the yolk into a bowl.
- Leave them out to bring down to room temperature... (30-45min)
This will make the whites easier to whip ^_^
- Do not let ANY bit of yolk or oil from your fingers into the whites- even a tiny bit of oil/protein will cause the whites to not whip up!!(I know from first hand experience lol)
I used two separate bowls for each egg just in case I messed up.
- If bits of eggshell get in, don't use your fingers to pick them out! Use a spoon or a piece of eggshell to scoop it!
- using an electric beater...(or balloon whisk if you really want lol..) beat the whites until foamy.
- slowly add in a bit of sugar at a time while beating.
- make sure you use CASTER sugar (aka: extra fine granulated sugar) or else the sugar will NEVER EVER DISSOLVE AHHHH!!!! :[
- you can use a food processor to grind normal granulated sugar into extra fine.
- Stop beating when your batter just gets to stiff peaks.
- To test if its ready: Take your whisk or some utensil and push up the batter, it should stay in the form you pushed it into. You can also test by seeing if the whites stay when you lift the bowl over your head!!
- If the mix flows back easily, it's not ready, continue beating.
- Take a bit of the mix and rub between your fingers: If its gritty, beat a bit more since the sugar has not completely dissolved. (Meringue isn't supposed to taste like you are eating sand..)
^ sorry I was concentrating on not messing up
that I forgot to take pics half way through...
- Using a piping bag or plastic sandwich bag (like me because I'm poor), pipe out the meringue onto a piece of parchment paper or foil (like me because I'm poor) placed on a baking tray.
^ this is actually a freezer bag lol..ew my hand
- Put it in the oven!! Bake it for about 30 min*, turn the tray so the meringues that were closer to the door are now in the back. Bake for another 30 min. Turn off the oven and leave the meringues in for another hour before taking out.
*You can adjust baking time depending on how big/thick your meringues are. Mine were about the size of quarters!
^ actually don't need to pipe them if you don't want to...
you could just mound them on with a spoon or something IDK
Hope you guys will try making meringues now! I hope this was helpful! ^_^
-Thisiscircle signing out
Story of my first attempt: The first time I tried making meringue, I used normal sugar and got yolk in it. I ended up whipping for hours wondering when the egg would turn to stiff peak...which it never did. So I was like: f*ck that and went ahead and baked it. BAD IDEA. The sugar which didn't dissolve literally melted through the gaps of the meringue forming random crystals on the outside of it when cooled. The rest of the sugar just never melted so the thing tasted like eating sugar scattered inside egg whites (yeah it still tasted like egg whites). It was sweet but felt like I was eating sand. Don't be like me...
