Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Egg whites
How it's done
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Egg whites
Beat the egg whites and salt until stiff; you should be able to hold the bowl upside down over your head. Add half the sugar and continue beating until the egg whites become very stiff and glossy. Add the remainder of the sugar, briefly continue beating.
To make the meringues
Transfer the mixture to a piping bag with a serrated nozzle (approx. 16 mm in diameter), pipe 8 meringues (each approx. 8 cm long and approx. 5 cm wide with at least three swirls) on a baking tray lined with baking paper.
To dry
Approx. 10 mins. in the lower half of an oven preheated to 150°C. Reduce the heat to 120 °C and allow the meringues to dry out for approx. 1 hr. Then switch the oven off and leave the meringues to cool.
| Tip: | Serve the meringues with whipped cream and fruit. |
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