Merangues help?!
Merangues help?
Its not very easy to make is it?
I've eaten some delicious ones but,when i make it myself it seems not as delicious...
Any tips or recipes ?
Answers:
They're not too hard to make - at least not labor intensive anyway (just a few rules - lol! ). Its best to use eggs that are a few days old - grocery store eggs are fine. Best to use a glass or stainless bowl to whip them as plastic can contain traces of fat which will inhibit the foaming or volume. If you have a stand mixer, such as a Kitchen-Aid it will be easier. It is absolutely imperative that no yolk at all is in the whites when you start to beat them. Also, a ratio of at least 2 Tbsp of superfine sugar per egg white is best, but don't add the sugar (or any other flavor) until the whites are at the glossy, peaked stage. I like to add a drop of vanilla at the end.
Hope this helps!