I used egg yolks for custard, but eclairs didn't turn out well (flat shells problem). But hey, egg whites gave me metric ton of merengue!
6 egg whites + 300 g of sugar + 2 g os salt + vanilla extract, 2 hours on 210 F. I have spend 20 minutes slowly incorporating sugar into whites, but the result is nice.
by nowaynoday
12 Comments
I have never made merengue but you are making me want to try it out.
Oh I’m going to have to try this…
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They look yummy!! Nice yield from 6 eggs. Good to know.. you’re the second post recently that’s inspired me to try making merengues
I thought it was a box of garlic –
Not to mention salsa.
Six eggs! You’re RICH rich 😂😌
Pro-tip: store meringues in an airtight container with sugar cubes. Meringues can absorb moisture from the air which can affect their texture negatively. Sugar cubes work as a desiccant to prevent this from happening.
Awesome! They are an underrated thing to bake but so easy to do! We made little hearts for Valentine’s Day, super easy to pipe and look great!
Lovely 😍
Question: I’ve never made merengue like this before, only as part of other recipes (ie swiss merengue buttercream). Do you beat the egg whites to a peak before you fold in the sugar instead of beating the white and sugar together?
Can you share the technique? They’re beautiful!