Easy way to make Meringues

Prep time: 30 to 40 minutes
Serve: 20 to 25 pieces (depending on the size)
Heat: 180°C/356°F
20 minutes to 25 minutes, in the oven

Ingredients

2 Egg whites
1 cup of caster sugar

There are two methods to meringue.

1st Method

(The method I accidentally discovered, but the output turned out to be the same as the normal method.) Both methods take the same prep time.

Whisk the 2 egg whites in a bowl until thick and fluffy. When separating, don\’t mix the egg yolks with the egg whites because you won\’t be able to achieve the right texture.

Once it done whisked, add 1 cup sugar and whisk till the sugar is dissolved.

I added a little bit of vanilla extract and pineapple essence to give the meringues a little kick. You can add any color or flavor to the meringue to make it more flavourful and colorful. 1/4 tsp would be more than enough. If you add more, the mixture will get watery, and you might not get the fluffy, airy effect on your meringues.

Take a piping bag to pipe the mixture into the baking tray. When pipping, make sure to keep an inch apart from each meringue.

Make sure to grease the tray or lay a piece of parchment paper on the baking tray so that when the meringues are baked, it won\’t stick to the tray and it’ll be easy to remove.

Bake for 20 minutes to 25 minutes at 180°C/356°F. As soon as the meringues are baked, make sure to refrigerate them so that they’ll harden the texture a little, giving that soft, crunchy effect.

2nd Method

( Normal way to make meringues )

Double boil the egg whites to with 1 cup of sugar till the sugar dissolves. Make sure that the egg yolks aren’t mixed with the egg whites when separating; otherwise, it will not get whisked properly, and it will be difficult to archive the texture, as I explained earlier.

When the sugar is dissolved, whisk it till the mixture gets fluffy and thick.

Take a piping bag to pipe the mixture into the baking tray. When pipping, make to keep an inch apart from each meringue.

Make sure to grease the tray or lay a piece of parchment paper on to the baking tray so that when the meringues are baked, it won\’t stick to the tray and it’ll be easy to remove.

Bake for 20 minutes to 25 minutes at 180°C/356°F. As soon as the meringues are baked, make to refrigerate them so that it’ll harden the texture a Little giving that soft crunchy effect to it.
If it bakes for a long time the meringues would start crack. So make sure not to over bake it.