Gastronomixs

Dried meringue

These meringues are made based on the recipe for French meringues. 

Dried meringue

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

125

g

egg whites

125

g

caster sugar

125

g

icing sugar

As needed

 

lemon juice

Preparation method

  • Degrease the mixing bowl and the wire whisk of the planetary mixer with lemon juice.
  • Beat the egg whites until white and fluffy.
  • Gradually add the caster sugar while beating and continue beating for about ten minutes.
  • The egg whites will start to form soft peaks.
  • Now add the icing sugar and beat briefly until mixed.
  • The egg white mixture should form stiff white peaks.
  • Use a piping bag fitted with a star nozzle to pipe rosettes.
  • Dry in an oven at 100℃ for 1.5 to 2 hours.

Serving suggestions

  • As a component in a dessert with components of red fruit and yoghurt.
  • As a component in a dessert with components of passion fruit and white chocolate.
  • As a friandise.

Previous page