Make super crunchy meringues, flavored or not, white or colored, a marvel of simplicity for your little meringues.
Ingredients and Preparation
Measure egg whites on a scale.
Measure the double weight of granulated sugar.
Start by beating the egg whites with a pinch of salt for about 50 seconds.
Then beat on a bain-marie with the added sugar until the meringue holds about 5 min.
Continue beating for 5 min. Remove from the heat. Until completely cooled. Add 1 tsp of cornstarch for each egg white.
Form the meringues with a piping bag on baking paper. Use dyes or not.
Bake for 45 to 1 hour in an oven at 80° to 100° depending on the size of the meringues.
