Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat oven to 93°C sheet two rimmed baking sheets with parchment now paper and rest aside fit a piping now bag with desired piping tip rest aside in a mixer with the whisk or using a hand mixer now and a large bowl begin now whipping egg whites at low now speed until whites look wet now and frothy about 1 now minute with the mixer running tip in cream of tartar and now salt and mix until dissolved now about 10 seconds keeping the now mixer at low speed slowly tip in 1 4 of the sugar now in a steady stream increase now speed to medium and slowly tip in remaining sugar keep mixing at medium speed now until meringue is thick and now glossy and holds firm now peaks when you lift the beat about 10 minutes. While you could now speed the mixer up for a now faster meringue the meringue is now more stable when mixed for now a longer time at slower now speeds making it less likely now to deflate the exact mixing now time will depend on your now mixer and other variables so now keep mixing to reach firm now peaks even if longer than the now estimated 10 minutes using a flexible spatula now gently scrape meringue into prepared piping now bag pipe meringue onto prepared baking sheets cook in the oven meringues until dry about 2 now hours when meringues are done turn now oven off and let meringues to gradually leave to go cold in the oven for 30 now minutes slowly crack oven door open with a wooden spoon to keep now the oven door slightly ajar let now meringue to leave to go cold completely about another 30 minutes.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
2.8 g per serving
5.6 % of the 50 g daily maximum · 11.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 12 kcal |
| Protein | 0.2 g |
| Carbohydrate | 2.8 g |
| of which sugars | 2.8 g |
| of which free sugars | 2.8 g |
| Fat | 0 g |
| of which saturates | 0 g |
| Fibre | 0 g |
| Salt | 0.03 g |
Protein per 100 kcal
1.7 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
