I planned to share these cute and delicate meringues cookies with you last week..
to celebrate spring and get us inspired for Easter.
I took an unexpected trip to Bretagne instead…

She left us on the first day of Spring. She was 101.
She had quite a life.

I will remember that cute cunning smile of hers. The way she called him ‘bonhomme’. Her mayonnaise. The market strolls on saturday…

Bye bye little lady. Rest in peace. Give him a kiss for me.

I think she would have liked these delicate pearly pink meringues. After Sunday lunch. With a cup of coffee.

Sweet, crisp and airy. They just melt in your mouth.

It is the first time I made meringues. It was for the dessert of my spring cooking workshop, inspired by my musings on Eton mess.

I always thought making meringue would be difficult after my Italian meringue artwork experience some years ago. It’s not.
Not with this recipe (and an electric/stand mixer). I chose for a recipe based on French meringue that I found on the french Marmiton community. I hardly made a couple of changes.

Mini meringues

Yields about 50 mini meringues.
prep: 15 min. bake: 30 min to 1 hr @ 120 °C/250 °F


.3 egg whites, at room temperature,
.185 g sucre sugar
.Pinch salt
.Optional: citrus zest (I added bergamot zest), vanilla, a drop rose water, etc…

. Preheat the oven at 120 °C/250 °F

. Prepare 2 baking trays lined with baking paper.

. Add a pinch of salt to the egg whites. Beat the egg whites until firm.

. Add the sugar slowly, while beating the eggs further until incorporated for about 2 to 3 minutes at medium speed and until the meringue is tight and shiny.

. Use a piping bag (or not!) to shape mini meringues on the baking trays. You don’t need to leave to much space in between as unlike most cookies, they shouldn’t spred while baking.

. Bake for 30 minutes to 1 hour depending on your oven, the size of the meringues and the desired results:
After 30 minutes I got white meringues with a creamy heart.
After 45 minutes I had crunchy pearly pink meringues that melt in your mouth.

. Remove the mini-meringues from the oven, transfer delicately to a baking grid and leave to cool completely.

. Store the meringues for several days in an air tight cookie tins.

Bon appétit and happy Easter!

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One Response to Something sweet for the weekend: Meringue

  1. anna says:

    these look delicious! I love how they shine and I bet they melt in your mouth. mmmmmm. Heavenly.

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