Meringues (Meringue Cookies)
French meringue cookies with a crisp outside and soft center; keep for several days.
Ingredients
eggs (separate yolks and whites)
2
vanilla sugar
2
fine granulated sugar
60 g
powdered sugar
70 g
salt (add to egg whites)
a pinch
Instructions
1
Preparation
Preheat the oven to 150°C (gas mark 3). Separate the eggs, keeping the yolks and whites in separate bowls.
2
Whipping the Egg Whites
Add the salt to the egg whites and whip with a hand mixer. Gradually add the vanilla sugar while continuing to whip. Then slowly add the fine granulated sugar and powdered sugar, whipping continuously.
3
Shaping
Using two teaspoons, shape the meringue into small balls of equal size with pointed tops. Place them on a baking sheet lined with parchment paper, leaving 2-3 cm of space between each ball.
4
Low-Temperature Baking
Place the baking sheet in the oven and immediately lower the temperature to 30°C (gas mark 1). Slow-bake for 55 minutes, then slightly open the oven door for a few minutes, close it, and turn off the oven. Let the meringues continue to rest in the oven for 1 hour so they become crisp.
