Last Sunday, I published the Hélenettes recipe telling you that you could use the egg white for Meringues, so, here is my Meringues recipe! This recipe comes from Italy and meringues are perfect for dessert (placed on ice-cream) or with coffee. I also enjoy to add 1 teaspoon dry thyme so you can use them with a cocktail, wine or champagne glass before your meal! Here, you can prepare between 60 and 80 meringues. Hope you will enjoy.
- 2 egg-whites
- 120 g sugar
Pre-heat the oven at 210°F (100°C). Whip egg-whites to a light mousse. Slowly add the sugar still whipping, stop when it became hard and bright. Pour it into an icing bag and create small balls on a baking tray covered by a baking paper or baking silicone sheet. Place in the oven for 1h30. Let cool down before removing from the drip pan and eat.