----Classic meringue ----

INGREDIENTS:

Vanilla pod

Clean the bowl with cold water (or with some lemon) and make it dry again.
This is to make the bowl completely fat-free.
That way it will be easier to beat the eggwhites to the right thickness.
Set the machine to maximum speed and slowly add the granulated sugar.
Beat at full power to a homogeneous mass for about 6-8 minutes or untill you have a firm mixture.
You must be able to hold the bowl upside down without losing the contents.
Strain the icing sugar over the eggwhites and with a spatula gently mix together.
Everything has to be mixed together nice and smooth.
Put it in a piping bag and pipe into the desired shapes, with a nozzle you can do many things!

Bake in a pre-heated oven set to 80°C for 1 hour or longer, all depends on how big your merigues are.
Actually called 'drying', on a low temperature dry-out the meringue.
Add extra flavor or color, the pink ones here are made with cherry sirop from La Maison Guiot.
Just keep in mind when adding 'wet' ingredients the 'drying' will take longer.

Vanilla pod

Make small meringues or bigger ones, all depends for what you are using them.
A few examples: classic meringues, merveilleux, omelette Siberienne.
You can use this aswell for topping on a pie, for example a lemon pie but...

For pie 'topping' i would suggest making meringue Italienne, but you will need a Baumé meter.
Italian meringue is made using a hot sugar syrup, by adding this sugar syrup to the egg white foam while it is still hot.
You cook the egg white foam, as it were.

TOOLS NEEDED:

TIPS & TRICKS:

Always measure correct when baking!
Make your bowl always fat-free.
The ratio is, once the egg white and three times the sugar, one part of which is icing sugar.