The Swiss method worked best for me. The egg whites are beautifully whipped and hold their shape nicely. I like to use meringues kisses to decorate cakes or cupcakes, but put them in there only a moment before serving, as they get soggy and fall apart on some especially whipped cream cakes.
Ingredients:
2 large egg whites, at room temperature
dash of salt
1/2 cup (105g) granulated sugar
Instructions:
Preheat the oven to 200°F. Line a baking sheet with parchment.
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips). Or you can use thermometer, The temperature should not exceed 158°F (70°C).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to high speed, whisk until stiff peaks form. Continue mixing until the mixture is fluffy and glossy, and a little bit cooler, about 7- 10 minutes (according on the power of stand mixer).
Pipe meringues onto the sheet, using a pastry bag and star tip; or drop meringues by large teaspoonfuls onto the sheet.
Bake the meringues for 1 1/2 hours. Turn the oven off with the meringues still inside and the door shut. Leave them there until they’re completely cool.
You can store the meringues in an airtight container at room temperature for up to two weeks.
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HAPPY BAKING!
Baking cakes is my big passion, which I have hopelessly fall in love. Join me and I will tell you the secrets of perfect cakes. Step by step, together we will create a perfect cake, cupcake or pastry that will melt on the tongue.
