Meringue - Airy Decoration

Meringue is an airy, crisp cookie made from just three ingredients - egg whites, sugar and powdered sugar - prepared using the French meringue method. The mixture is piped from a bag and dried in the oven for 2-3 hours at 60-80°C, so the meringue turns out crisp both outside and in. It's a great dessert on its own and also a decoration for cakes, cupcakes and kulich - I recommend it!

Meringue - Airy Decoration

Airy, crisp meringue made using the French method - a cookie for tea and a decoration for cakes, cupcakes and kulich.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 40 pieces

Course: Airy desserts

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 100 g egg whites about 3
• 100 g sugar
• 100 g powdered sugar
• food coloring optional

Method

 

1. Whisk the egg whites in a grease-free bowl until curdled-looking, then add the sugar gradually and whisk until stiff, glossy peaks form. Turn off the mixer, sift in the powdered sugar and fold gently with a spatula.
   
2. Divide the mixture into portions, tint with food coloring and transfer to piping bags.
   
3. Pipe the meringues onto a parchment-lined baking sheet.
   
4. Dry in the oven for 2-3 hours at 60-80°C. The finished meringue should be fully crisp both outside and inside. Enjoy!
   

Notes

Store the meringue in a sealed container, otherwise it will absorb moisture and go soft.

Tips

• Equipment: whisk the egg whites only in a clean, grease-free bowl, or the peaks won't form.
• Powdered sugar: fold it in with a spatula after turning off the mixer, gently and without sudden movements.
• Doneness: the meringue should be crisp both on the outside and inside - store it in a sealed container.
• Yield: this makes a generous batch, and piping smaller pieces stretches it even further.