|This recipe is liked by 5 person(s).|
Nb persons: 8
|4 medium||egg whites|
|1 cup||confectioners' sugar, sifted|
Preheat the oven to 120¼C (250¼F).
Grease a baking sheet and dust it with flour.
Beat the egg whites while incorporating progressively about half of the sugar. When the eggs are stiff enough to keep their shape, incorporate delicately the remaining sugar.
Dispose with a big spoon egg-sized balls of the meringue mix on the baking sheet and bake for about 1 hour. The inside should be crunchy, not sticky.
Eat with fruits, chesnuts paste or ice-cream, and whipped cream.
The meringues keep a few weeks in a tighly lid container.
It is much harder to beat the egg whites with the sugar than without, but you get the best meringues when part of the sugar is incorparated during the beating. You will find the result worth the extra effort. To help the beating, use egg whites at room temperature (or a little warmer), and make sure that no particule of yolk at all is mixed with the whites. The bowl and fork you use for the beating should be also at room temperature and should be completely devoid of grease.
Author: Mathilde Rufenacht
Copyright Rufenacht Innovative 2004.
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