- In this recipe is very important the ingredients quantity; every 100 grams of albumen you need 100 grams of  sugar and 100 grams powdered sugar.
- Also is important clean very well the bowl with vinegar so you can remove possible traces of greasy.
-You can choose to add vinegar to albumen or even lemon juice. I prefer vinegar becouse it doesn't leave any taste to the meringhe after cook them.

100 grams albumen
100 grams sugar
100 grams powdered sugar
1 teaspoon white vinegar 


Preheat oven to 110°.
Pass through a sieve the sugars and add them to the albumen in a stand mixer. Pour the vinegar and mix until very firm, shiny and smooth.
Line a oven baking-pan with baking paper.
Put the mixture into a pastry bag and form the desidered shapes.
Bake for 1 hour and 15 minutes with the oven open for 1 centimeter, to make to go out the umidity..
The meringa doesn't need to cook but needs to dry.
You can store the meringhe in a cookies jar.
- better way to make meringhe is to bake then in the evening and let them dry better ( after turn off the oven) overnight.

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