Learn with us how to make these Christmas meringues full of magic!

Learn with us how to make these Christmas meringues full of magic!

In this meringues recipe, the technique used is to make an amazing French meringue, a great option to elaborate them: This hack to make meringues will serve you to leave a crunchy texture and although it must be completely dehydrated, it does not feel dry in the mouth, as it is full of magic.

Meringue is something so simple that you won't believe it, it's just egg whites beaten with sugar! Of course, its elaboration is not as simple as it seems... To make it look good it has many tricks!

In this meringues recipe, the technique used is to make an amazing French meringue

One of the most important elements is the air, yes. Airing the mixture will make it a very silky and crunchy preparation. Meringue is used for many things in baking: decorating, filling cakes (pie, cakes) and even for baking.

There are three types of meringue: French, Italian and Swiss. They all contain the same ingredients, what makes them different is the preparation.

In this recipe you can make the shapes you want and adapt the decoration to your taste.

Finish decorating them with powdered sugar and fondant figures

Ingredients

Directions

In a container or bowl, mix the refined sugar and the powdered sugar. Set aside.

With the help of a mixer, beat the egg whites until they begin to fluff, at that point, gradually add half of the sugar mixture. Once the egg whites are firmer, slowly add the second half of the sugar and continue beating. The egg whites should look shiny and very firm, so if you turn the bowl over they will stay there.

Add the vegetable coloring to the meringue, the amount depends on your taste. Preheat the oven to 100°C. To form the meringues, using a sleeve with curly duya, form the little trees and the meringue crowns, spread the little pussy.

Bake the meringues for approximately 4 hours, it is important that the meringues dehydrate when baked, and do not brown, the idea is to maintain the color and look for a crunchy texture. Meringues should be completely dry.

When the meringues come out, finish decorating them with powdered sugar and fondant figures, you can stick them with a little of the same meringue you used and let them dry for a few hours.

Tip

You can raise the temperature of the oven up to 150°C to accelerate the cooking, however, the color of the meringues will become darker.

Alejandro Peña

Journalist, broadcaster and creative editor+ info

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