Egg whites whipped with sugar added gradually to a firm, glossy foam, with powdered sugar folded in; piped into small rounds and dried for hours in a very low oven, until dry and they release from the paper.
Preheat the oven to 100°C (210°F) and line baking sheets with parchment paper.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Whip the egg whites, until they start to firm into soft peaks.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3
Add the sugar gradually, while whipping, and Whip until the foam is firm and glossy.
⚙ WhippingBowlHand mixerorStand mixerorWhisk
💡Add the sugar a tablespoon at a time to foam that has already started to firm up: that way it dissolves in the whites, and the meringue comes out firm and glossy.
4
Fold in the powdered sugar into the foam gently.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5
Transfer the foam to a piping bag and pipe small rounds onto the baking sheets.
Piping bagBaking panParchment paper
6
Dry in the oven 2 hours, until the meringue is dry and releases easily from the paper.
OvenBaking pan
💡The low heat dries the meringue rather than baking it: it stays white, and dry and crisp all the way to the center.
7
Turn off the oven and leave the meringues in it 1 hour more, until completely dry.
Oven
289calories
4 gprotein
70 gcarbs
0 gfat
● protein 5%● carbs 95%● fat 0%
Per serving (103 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Piping bag· Also works: Zip-top bag (Zip-top bag with a corner cut off, no tip)· 💡 Workaround, changes the dish: Spoon / teaspoon (regular) (With a spoon, uneven)
Bowl· Also works: Pot (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Hand mixer or Stand mixer or Whisk· one of them
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
Possible additions: Powdered sugar · Vinegar · Vanilla · Storage time (week) · Vanilla sugar · Further drying at a lower heat (2 hours) · Food coloring for half the foam · Cornstarch · Whipping after the sugar (minutes) (8–10) · One disk in a marked circle (diameter) (22 cm) · Lowering the heat when the meringue goes in (degrees) (120) · Fruit on top · Second fruit on top · Third fruit on top · Powdered sugar for dusting
