It is also called baking or French meringue. This is the simplest meringue recipe. Whip 5 egg whites, gradually adding a mixture of 125 g powdered sugar and 125 g icing sugar. When the preparation is firm and shiny, make small heaps on a baking sheet. Bake in a low oven (between 110 and 130°C) for 1 to 2 hours depending on the size of the pieces.
Under its crunchy crust, it sticks to the teeth. But cooked in small pieces, it becomes crunchy inside and out. It is with her that we make the little decorations for the Yule logs. The Swiss meringue is prepared in a bain-marie. Whip 4 egg whites with 250 g of icing sugar. When the mixture reaches 50°C, remove from the heat and beat until completely cooled. Now is the time to add a few drops of colourings, or flavorings or even slivers of pralines, grilled almonds... Then place large spoonfuls on a baking sheet and cook at 100°C for 1 hour at 1 hour 15.
It is also called "cooked sugar meringue". It is with it that we cover the lemon pie and the Norwegian omelette. It is also an essential element in the recipe for macaroons or certain fruit mousses. In short, it is essential for anyone who wants to bake like a pro. Whip 150 g of egg whites and add 60 g of sugar to thicken them. Meanwhile, heat 225 g of sugar with 75 g of water in a saucepan, until the syrup reaches 116°C (or even 118°C depending on the use). Drizzle the syrup over the egg whites, whisking vigorously.
