Meringues with have in a lot ways. You can fill and decorate them with different flavors and colors. This recipe is a basic recipe for meringues. There are also different ways of decorating and filling given, but try experiments especially yourself!

Foam is not difficult, it's just a precisely chore because the foam absolutely must not come in contact with water or grease. You should therefore ensure that you have and use a clean and dry mixer bowl. It is even claimed that you better don’t do it when it rains, because the foam would have to suffer thereof. Whether that is a fact or fable, is not clear. However, it is clear in any case that protein foam may not come in contact with water. The foam is then not frothy. Meringues are also great to make with children, because you can make them in all colors and types. This recipe is for about 15 meringues with a diameter of 3.5 cm.

Separate the egg white. Use three bowls: one for the yolk (and the shell), one for the newly separated egg white and one for the egg white that have succeeded. That is, the well-separated egg white should not be tainted with egg yolk if something goes wrong one by mistake.

Preheat the oven to 110 ° C.

Beat the egg whites stiff. Do this preferably with the mixer because it is a lot faster than by hand. They need to form soft peaks (when you get the mixer out, peaking remains up).

Add the sugar little by little. Mix after each addition of the bits of sugar. The foam is ready when it hangs at the hooks to your mixer.

You foam is ready! Now scoop balls on a baking sheet that you have coated with greaseproof paper.

Put the meringues in the oven for 1 hour or until you can pull (the base must be dry) them off from the baking paper. The larger the foams, the longer they must be in the oven.

Remove from the oven, gently pull them from the baking sheet and let cool completely until you are possibly going to decorate them.

Need: 4 egg whites, 200g icing sugar, baking paper

Preparation
• Preheat the oven to 100 ° C.
• Separate the egg whites of the egg yolk.
• Beat the egg whites to a stiff mass and add the sugar.
• Spray the meringue on a sheet of baking paper and bake for about 1 1/2 hours at 100 ° C.
• Allow them to cool in the oven with the door open.

Step 1 Separate the egg white of the egg yolk.
Work preferably with eggs that comes straight from the fridge. The 'snow' is more easily obtained with ice-cold eggs. Make sure that there egg yolk remains in the egg white. Egg yolk is fat and grease cannot be beaten stiff.

Step 2 Whip the egg whites with the sugar.
By the sugar the egg white cannot fix.
Use powdered sugar to get a homogeneous and firmer ground.

Step 3 Put the egg white into the piping bag.
By a piping bag the ramekins all get easier the same form. Do not spray the merengue too thick and make sure all shapes have about the same size to have simultaneous the same cooking time. Keep enough space between the molds to avoid expansion thereof during baking.

Step 4 Spray the meringue on a sheet of baking paper.
Thanks to the baking paper merengue remains not stick to the baking sheet.

Step 5 Bake the meringue for 1 / ½ hours.
Let the merengue cook slow at low temperatures to be pretty crisp.