Egg whites whipped with sugar added gradually into a white, glossy, very stiff foam: piped or spread over a tart or pie and browned with a torch or in the oven.
Whip' the egg whites' on medium speed, until it starts to foam.
⚙ WhippingBowlHand mixerorStand mixer
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
2
Add the sugar one tablespoon at a time, without stopping the mixer, and whip about 5 more minutes, until the foam is white, glossy and very stiff.
Hand mixerorStand mixer
💡The sugar goes in slowly, only after the egg whites are already foamy: sugar added all at once weighs down the foam, and the meringue never reaches full volume and gloss.
3
Spread the meringue over the filling with a spoon, in swirls, until it is completely covered.
4
Scorch the top of the meringue with a torch until golden.
Kitchen torch
206calories
3 gprotein
50 gcarbs
0 gfat
● protein 5%● carbs 95%● fat 0%
Per serving (75 g), of 4 servings
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