How to make homemade meringue, history:
How many times have you stopped making a good merengue to decorate the pies or to eat it yourself. To which you have had the temptation to sink your finger, take a good portion and lick your finger … again and again. There are different types of merengue depending on the way you prepare it, the recipe that I bring is the most normal and requires nothing more than a good beater, the better this is, the better the final result we will get. We are going to discover how to do it and you tell me how you would use it, ok?
200 grams of egg white at room temperature (about 24º centigrade)
300 grams of icing sugar (impalpable sugar in America)
1 pinch of salt, about two grams
How to make homemade meringue…
Prepare a good merengue just have to have a good beater or a good arm. Put the egg whites at room temperature in the bowl where we are going to beat them, add the salt and start to beat. As we see how the size increases and it gets thicker, we add the icing sugar. Little by little we will see how it is becoming brighter and how it is firm. In the video I think you can see all the details and once you have it at your point, do not keep beating, if you go too far it will be broken.
Step by step video:
credits: Javier Romero