You know the meringues, this very light pastry and composed only of a mixture of egg whites and sugar.
There are different kind of meringues by changing the quantity and type of sugar, but above all how is incorporated sugar.
The favorite is the French Meringue and in addition it is easier to do. It is realized by beating egg whites with sugar and / or icing sugar.

Make meringues

To make French meringues, you must mix the egg whites alone and when they are frothy, sugar is incorporated (in 3 times) while continuing to mix until you have a very firm.

The rule for successful meringue is easy to remember: the same weight in egg white and sugar.

There are two ways to proceed for baking :

• in oven at 85-90°C for about 90 minutes for small meringues with a tender heart, and up to several hours for crispier and especially for large pieces.
• in hot oven at a temperature of 100°C (max) for about twenty minutes and then down around
  80°C for up to 2 hours 30 minutes depending on the weight, to obtain the golden meringues and very tasty
  The meringues will keep two weeks in fridge and up to three months in the freezer

This pastry is unique because of its crisp texture. Intended primarily for consumption as it is. The meringue can also accompany pastries which add crispy and can be colored without problems with food coloring.

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