Mini meringues

Preparation – 10 minutes

Tip: The most important step in this mini meringue recipe is to make sure the bowl of the mixer is clean and free of grease.

Egg to sugar ratio: Each egg white in this recipe requires 50 grams of sugar. So, use 200 grams of sugar for 4 egg whites. Degrease the bowl by squeezing a little lemon juice on some kitchen paper and wiping the inside of the bowl with it.

The reason degreasing is important is because the egg whites cannot be beaten properly in a greasy bowl. Add the 4 egg whites to the bowl and beat on medium speed.

The egg white is stiff enough if you can turn the bowl upside down without the egg white falling out. Set the stand mixer to its highest setting and gradually pour in the sugar.

Beat on high speed for 6-7 minutes, then turn off the mixer. Rub some of the mixture between your thumb and forefinger. The mixture is ready when it feels silky smooth and looks slightly glossy.

Baking the mini meringues – 1 hour

Preheat the oven to a temperature of 110 degrees Celsius. Put the meringue mixture in a piping bag. Place the silicone baking mat on the baking sheet.

Pipe the mixture through the nozzle of the piping bag, forming an attractive shape (see photo). Repeat this step until the contents of the piping bag are used up.

Bake the mini meringues in the preheated oven for an hour. Depending on the thickness of the meringues, the baking time may take a little longer, so check on them from time to time.

Allow the meringues to cool completely after baking, then enjoy!