Never made meringue before? Don't sweat it! It's nothing more than a mix of beaten egg whites and sugar. Follow these steps and get cracking!
Ingredients:
3 egg whites, at room temperature
1/4 tsp (1.25 mL) cream of tartar
1/4 cup (60 mL) granulated sugar
Things You'll Need:
A glass or metal mixing bowl
Electric mixer
Tips:
Instead of cream of tartar, use lemon juice.
Separate the eggs while still cold.
Be sure no yolk slips in with the white when separating the eggs.
Yolks contains fat; any fat in with the egg whites will prevent the whites from beating to a good volume.
Let egg whites stand at room temperature for about 20 minutes after separating.
They will beat to a greater volume than if beaten when cold.
Use a glass or metal bowl; plastic bowls can have a greasy film which will prevent the eggs from beating to a good volume.
Check whether sugar is dissolved by rubbing a little of the beaten meringue between your thumb and forefinger. If it feels gritty, beat a little longer.
How to make a Meringue: [ Ссылка ]
Basic Meringue Recipe: [ Ссылка ]
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