Ingredients
Check off ingredients as you go
Makes 1 baking sheet of small meringues
- 50 g (2) egg whites
- 50 g (¼ cup) granulated sugar
- 50 g (⅓ cup + 1 Tbsp) powdered sugar (icing sugar)
Pour the egg whites into the bowl of a stand mixer and start whisking. Once they begin to foam, add a little granulated sugar, still whisking, and keep going this way until all the granulated sugar is used up.
When the mixture is nice and stiff (it forms a peak that holds on the whisk), add the powdered sugar all at once and fold it in gently with a spatula.
Transfer to a piping bag (I tried a test with a little gel food coloring; as you’ll see, there are some adjustments to make, the result is pretty but uneven…), and pipe meringues in the shape of your choice, spacing them out a little.
- Preheat the oven to 80°C (175°F). Bake in the middle of the oven for 1½ to 2 hours. Let cool on a wire rack.