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Classic Meringues Recipe
|Granulated sugar||1 Cup (16 tbs) (225 g)|
|Powdered sugar||3⁄4 Cup (12 tbs) (75 g)|
|Cornstarch||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1956 Calories from Fat 0
% Daily Value*
Total Fat 0.02 g0.03%
Saturated Fat 0 g0.02%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2230.5 mg92.9%
Total Carbohydrates 341 g113.8%
Dietary Fiber 0.34 g1.3%
Sugars 299.8 g
Protein 141 g282.5%
Vitamin A Vitamin C
Calcium 11.1% Iron 2.5%
*Based on a 2000 Calorie diet
Mark the required shapes on the paper with a pencil.
Beat the egg whites until stiff, preferably using an electric mixer.
Slowly sprinkle in the granulated sugar, beating constantly.
Sift the powdered sugar and cornstarch onto the egg white mixture and fold in with a metal spoon.
Do not beat in.
Fill a pastry bag fitted with a plain or fluted nozzle with the mixture.
Pipe the shapes indicated in the recipe onto the baking parchment or rice paper.
Meringues should be baked at a very low temperature, overnight if possible, with the oven door propped slightly open with the handle of a wooden spoon.
Alternatively, they can be baked in a 275°F (135°C) oven for 3 to 4 hours.