Delicious, crispy egg white meringues that you can make from only three ingredients. To prepare these meringues, you will need egg whites, caster sugar and a pinch of salt. You need to whip the egg whites with salt and sugar until stiff, then use a confectionery sleeve to squeeze out small meringues onto a baking tray. Due to their small size, mini meringues bake quickly and are crispy. Check out this meringue recipe now.
Ingredients for meringues.
- 120 g egg whites in room temperature
- 200 g caster sugar
- a pinch of salt
How to make mini meringues.
Put the egg whites and a pinch of salt in a bowl. Whisk for a few minutes, until firm peaks form and the egg whites are well foamed and almost stiff. At that point, start adding the caster sugar in small batches, whisking constantly. Whisk for 3-4 minutes or until the sugar dissolves completely and the foam becomes shiny and thick.
Line the baking tray with baking paper. Put the egg white mixture into the confectionery bag with a metal tip. Squeeze out small meringues onto the baking tray, keeping small gaps between them.
Put the tray in an oven preheated to 125 degrees Celsius for 1 hour to 1 hour and 15 minutes. Let the baked meringues cool down. Store the meringues in a tightly closed container for up to several days.
Good to know when making mini meringues.
When whisking the egg whites with salt, be careful not to break the egg whites. Whisking for too long will make them grainy and watery. Such egg whites will not be unsuitable for baking. Once you notice that the egg whites are quite stiff, start adding sugar right away.
The meringues I prepared were quite small. In total, I got two sizes: very tiny and a bit bigger ones. You can get super small meringues by placing the metal end of the confectionary sleeve filled with the egg white mixture on the baking tray, pressing it for a second and quickly removing your hand holding the sleeve. You will get a bit bigger meringues when you hold the sleeve with the egg white mixture for 2-3 seconds and only then you take your hand away from the baking tray.
When squeezing meringues onto a baking tray, it is good to keep the baking paper from moving and being stiff. I always stick the paper to a tray with a little margarine.
If you want your meringues to be white rather than light brown, bake them at a lower temperature for a longer period of time. After baking and before taking them out of the oven, it is worth checking with your finger whether the meringues are baked. If your finger sags slightly in the meringues, they are not ready.
Do you like cakes with meringues? If so, try our recipe for Apple cake with meringue.