The best meringue recipe: tender on the inside and crispy on the outside

Meringue is whipped and baked egg whites. This cake is used in confectionery as a base for many desserts. And, of course, as a separate delicacy for those who like something unusual. Those who have never made this dessert should definitely try it. Perhaps it will even become your favorite.

The FoodOboz editorial team, based on the advice of expert publications, will tell you the recipe and all the features of meringue cooking.

5 commandments of perfect meringue according to Deliciousmagazine

1. Eggs - experienced housewives know that eggs "not of the first freshness" are best for this dessert. The whites of old eggs are thinner and easier to whip. Also, be sure to cool the whites to room temperature before using them.
2. Sugar - and in this case, it is advised to use powdered sugar, not granulated sugar. The latter does not completely dissolve, and the dessert ends up being "grainy". Powdered sugar adds a little tenderness and a pleasant color.
3. Cornstarch - if you add a little starch while whipping the egg whites, the meringue will have a marshmallow texture.
4. Vinegar - helps to create more air in the proteins, which results in the coveted crispy crust and fluffy filling.
5. Baking - never open the oven door until the meringues are completely cool.

Meringue according to a recipe from the Netacooks publication

Ingredients:

• Egg whites - 70 g
• Sugar or powdered sugar - 140 g
• Vanilla extract - 1 tsp.
• White vinegar - 1/2 tsp.
• Salt - a pinch

Method of preparation:

1. Turn on and preheat the oven and baking sheet to 80 degrees.
2. Beat the egg whites with salt. Gradually add granulated sugar or powdered sugar. Beat for about 9 minutes.
3. Add vinegar and vanilla extract. Beat for another 1 minute.
4. Spread the meringue on a baking sheet using a pastry cheesecloth.
5. Bake for about 3 hours until the meringues are dry and firm.