Candid and white like clouds, delicate and crumbly to the point of embellishing spoon desserts. It seems that the compound originated in France, hence the name of French meringue, but it soon became our adoption as well. So, are you ready to make French meringue?
3 medium eggs, Powdered sugar 220 g, Lemon juice
To prepare the French meringue, start with the eggs, which must necessarily be very fresh and at room temperature. Separate the yolks from the whites, pouring the latter into the cup of a planetary mixer.
Before operating the whisk make sure that there are no traces and residues of yolks, otherwise the egg whites will not whip. Then operate the whisk at medium speed and pour half the sugar along with a few drops of lemon juice.
You will have to beat the egg whites until stiff peaks. To be sure of success you can do two tests. The first is the visual one: the mixture must be shiny and fluffy.
The second instead you can do it with the whips: detaching them you will have to notice a tuft with the tip. Add the rest of the icing sugar and incorporate it with a spatula, stirring very gently from the bottom up, so as not to disassemble the egg whites.
Transfer the mixture into a pastry bag with a notched nozzle and then form tufts, about 3 cm in diameter, well spaced from each other on a baking tray lined with parchment paper. Bake in a preheated static oven at 75 ° for about 2 hours: they must dry slowly in the oven.
As soon as your sprigs of meringue are completely dry, take them out of the oven and let them cool completely before removing them from the dripping pan: enjoy the French meringue whenever you prefer!
The French meringue can be kept for a long time, the important thing is that they do not take moisture. So keep them under a glass dome, or rather in a tin box, and always at room temperature.
To check the cooking you will have to try one: if the inside is still too soft continue to cook them. Try to make meringues all the same, so as to cook them evenly.