Add a teaspoon and the meringue will be crispy on the outside and soft on the inside. This is the confectioners’ secret

It’s easy to see why meringues are so popular. At the same time, they are crunchy and melt in your mouth, and at the same time they are extremely versatile. A staple of every baker’s repertoire, meringues may seem difficult to master, but they are much easier than you might expect.

How to make meringues step by step? Make perfect meringues using the French method, i.e. by beating egg whites

The meringue starts with egg whites and sugar and transforms into billowing white clouds of pure deliciousness. One of the three methods of preparing it is French. Currently and the most popular. It involves whipping egg whites with sugar, so it consists of only two ingredients. You will need:

• 4 egg whites at room temperature.
• 220 g of sugar.

Whipping egg whites Photo Katerina Holmes / Pexels

By following the steps and using the tips provided below, you will become a meringue master. Here’s how to do it step by step.

1. Preheat the oven to 120°C. Line two baking trays with non-stick baking paper.
2. Beat the egg whites with a mixer on medium speed (or by hand) until broken and frothy. Soft peaks will begin to form.
3. Gradually add the sugar, a tablespoon at a time, beating well between each addition until the sugar dissolves.
4. Once all the sugar has been added, continue beating on high speed for 3 minutes.
5. Using two teaspoons, spoon the meringue onto the paper-lined trays. Reduce the oven temperature to 90°C.
6. Bake the meringues for 1 hour 30 minutes. Turn off the oven and leave the dessert in the oven to cool completely. Store in an airtight container for up to 1 week.

What to do to prevent the meringue from falling after baking? A proven culinary trick

A few additional tricks can make the meringue come out flawless every time we prepare it. When adding sugar to the egg white mixture, you can add sugar a teaspoon of lemon juice or vinegar. This way, the sugar will dissolve better and the foam will be whipped more easily. Moreover, at the end of whipping you can also add a spoonful of potato flour. This will make the foam stiffer. It is also extremely important to leave the meringue in the oven to cool completely. Otherwise, the meringue will fall. All because of run after removing from the oven. As for the color, in order for the meringue to be perfectly white, it should be dried at a maximum of 100 degrees C. This way, the sugar will not be able to caramelize.