Meringues
Hey foodies,
Bénichon is just around the corner in the canton of Fribourg.
For this occasion, I suggest you make homemade meringues. ;-) They'll taste even better with double cream! ;-)
To get 15 to 20 meringues you'll only need two ingredients:
- 4 egg whites (120gr)
- 230gr sugar
Let's get started with the recipe!
Start by cracking 4 eggs, carefully separating the whites from the yolks.
In a large bowl, pour 4 egg whites, which will give you approximately 120gr.
Important! For the egg whites to whip up properly, there must be absolutely no impurities (meaning no trace of egg yolk and an ultra-clean bowl).
Use the yolks fairly quickly — they'll keep for about 2 days in the fridge in a sealed container.
With the yolks you can make crème brûlée, dessert creams, or a custard as an ice cream base.
Add to the egg whites 1/3 of the total sugar (about 80gr).
Using the whisk, beat the egg whites and the 80gr of sugar at maximum speed.
Once the egg whites start to whip up, gradually pour in the remaining sugar (150gr).
I recommend reducing the mixer speed to 1 when adding the sugar. This will prevent the sugar from sticking to the sides of your bowl.
Beat for 1 to 2 minutes at maximum speed, then add a little more sugar at speed 1, and so on until all the sugar has been incorporated into the egg whites.
As long as you haven't added all the sugar and the whites aren't fully whipped, do not stop the mixer! The meringue could collapse. :-(
The meringue is ready when it forms a peak like in photo N°2.
You'll get a mixture that is nicely glossy.
Prepare a 41 cm piping bag with a 12 mm star tip. This is the tip that will allow you to create beautiful meringues.
Place the tip in the bag and cut the end of the bag with scissors so the tip can poke through.
Preheat the oven to 100°C, fan-assisted.
Fill the piping bag with meringue using a scraper.
If it's too difficult to do by hand like here, use a tall jug to help you. :-) Just place the bag in the jug, and you'll have both hands free.
Don't overfill your bag, as if it's too full you won't be able to pipe your meringues properly.
I therefore recommend piping a few meringues and then refilling the bag afterwards.
Prepare 2 perforated baking trays each lined with baking paper.
Secure the baking paper with a little meringue by making small dots in the 4 corners of the tray.
This way the baking paper won't move, either during piping or during baking. :-)
Time to pipe!
Hold your bag at 45° and pipe 5 rosettes per meringue using a rotating motion, slightly overlapping each time. And all in one go — don't stop halfway! ;-)
For a beautiful pipe, no magic needed, just a little practice... ;-P
Here's a short video where we show you the piping technique:
Place your trays on the oven racks preheated to 100°C fan-assisted for 2h30.
And there you have it, the meringues are ready! Crispy and delicious, mmmh! :-)
They'll keep for 1 month in a well-sealed container away from light and moisture.
Take advantage of this recipe to pipe pretty little meringues to decorate your future cakes. You can even change the tip or piping style if you like. ;-)
I wish you a wonderful Bénichon!
Sophie
P.S.: All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Cindy
By: Cindy S. On 2024-10-02Bonjour,
J'aimerais rajouter du vin cuit dans mes meringues. Es ce que je le rajoute avant le sucre ou plutôt après?
Belle après-midi
Replied by: Karin On 2024-10-02
Question de Annick
By: Annick G. On 2024-05-27bonjour
merci mille fois pour cette recette. Je fais des meringues depuis longtemps et je n'avais pas de soucis. Mais je viens d'acheter un four à convection pour mes fabrications artisanales, et depuis je n'arrive pas à faire mes meringues qui s'ouvrent coulent.. bref j'étais dépitée.. et j'ai essayé votre façon de faire qui ont les mêmes proportions de blanc d'oeuf et sucre que ce je faisais.
et là ENFIN... elles sont magnifiques et comme je le souhaite....
les meringues c'est facile mais complexe à la fois.. selon la cuisson le four et la recette
Replied by: Karin On 2024-05-27
Question de Vanessa
By: Vanessa B. On 2023-08-01Bonjour, pourquoi dans certaine recette ils disent de mettre encore de la fécule à la fin ?
Merci bonne journée
Vanessa Buri
Replied by: Karin On 2023-08-02
Question de Christelle
By: Christelle P. On 2022-10-12Bonjour, merci pour cette recette! Il ne s'agit donc pas de meringues suisses pour accompagner la creme double? (il me semble que pour la meringue suisse on monte les blancs au bain-marie au début, et on les bat ensuite jusqu'à refroidissement) . Merci beaucoup! Christelle
Replied by: Karin On 2022-10-12