Meringues, or beze, are a classic French dessert made from egg whites whipped with sugar and baked until crisp. I usually remember to make them only when I have leftover egg whites (for example, after making Napoleon cream), and I think it’s a pity, because even just two egg whites make a wonderfully delicate dessert. They’re very easy to prepare, and you can flavor them as you like: vanilla, chocolate, or citrus. This time, I chose grapefruit zest.
- 2 egg whites
- 125 g sugar (or powdered sugar)
- vanilla (vanilla sugar, or 2–3 cm of a vanilla pod)
- 1/2 tsp grapefruit zest (or substitute lime or mandarin)
In a bowl, combine the egg whites, sugar, and vanilla. Beat with a mixer for about 7–8 minutes. Some recipes suggest doing this over a water bath, but it works fine without it. The process may feel long, but you want a very thick, glossy foam. Add the zest and mix lightly.
Using a parchment paper cone or a piping bag with a nozzle, pipe the mixture onto a baking sheet lined with parchment paper. Shape them however you like - I prefer tiny meringues.
Bake at 130–140 °C (265–285 °F) for about 1.5 hours.
Perfect with a cup of black tea.
In a bowl, combine the egg whites, sugar, and vanilla. Beat with a mixer for about 7–8 minutes. Some recipes suggest doing this over a water bath, but it works fine without it. The process may feel long, but you want a very thick, glossy foam. Add the zest and mix lightly.
Using a parchment paper cone or a piping bag with a nozzle, pipe the mixture onto a baking sheet lined with parchment paper. Shape them however you like - I prefer tiny meringues.
Bake at 130–140 °C (265–285 °F) for about 1.5 hours.
Perfect with a cup of black tea.
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