Ingredients
| 4 egg whites | 1 pinch of salt | 250g sugar |
Configuration
- A few tips for making these meringues a success: take the eggs out of the refrigerator a quarter of an hour before using them.
- Above all, do not mix yolks with egg whites.
- Add a pinch of salt before beating the egg whites.
- Use a container that is taller than it is wide and use an electric mixer.
- Beat the egg whites until stiff.
- Add the sugar in small amounts while continuing to beat.
- Preheat the oven to 120 ° C (4 thermostat).
- Immediately place small piles of meringue on a baking sheet previously covered with baking paper.
- Bake between 30 minutes and 1 hour at 120 ° C.
- After 30 minutes, white and soft meringues are obtained.
- After 1 hour, we obtain pink, crunchy and melting meringues with a soft heart.
- Once cooked, gently peel the meringues right out of the oven and let cool on a rack.
Scionzier meringues and meringuettes
The best meringues in the Valley are made with love in the Grand bakery. Their recipe is more elaborate that's for sure! It is above all the know-how of Fabrice Grand that makes the difference! We saliva in advance ...
