Ingredients
Check off ingredients as you go
For 1 baking sheet of small meringues
- 50g egg whites (2 eggs, about 3 tablespoons)
- 50g granulated sugar (¼ cup)
- 50g powdered sugar (about ½ cup)
In the bowl of a stand mixer, pour in the egg whites and start whisking. When they begin to foam, add a little granulated sugar while continuing to whisk, and proceed this way until all the granulated sugar is used up.
When the mixture is very firm (it forms a stiff peak that holds on the whisk), add all the powdered sugar at once and, using a spatula, fold it in gently.
Transfer to a piping bag (I did a test with a bit of gel food coloring, as you’ll see, there are adjustments to be made, the result is pretty but uneven…), pipe meringues in the shape of your choice, spacing them slightly apart.
- Preheat the oven to 80°C (175°F). Bake in the middle of the oven for 1h30 to 2 hours. Let cool on a wire rack.