‣ Start by preheating the oven at 100°C.
‣ Separate the white and the yolk of the eggs.
‣ You can then choose between 2 methods: the Swiss one, go to step 2, or the French one, easier, go to step 3.
‣ Swiss Meringue: If you want to use this method (that should give more dense meringues), start by mixing the whites and the sugar on a bain-marie (warm water in a pan and place the bowl over it before mixing). Be careful to not boil the water and keep it around 60°C.
‣ You should whisk until the mixture gets warm.
‣ For the Swiss Meringue, take the bowl away from the bain-marie, and use the mixer until it gets cold again (around 10mins)
‣ French Meringue: Mix the sugar and the whites in a bowl, first with a whisk for a few seconds and then with a mixer for about 5mins.
‣ Put the mixture in a pastry bag, or use a spoon to make small cylinders on a baking paper.
‣ Put in the oven (100°C) for about 45mins if you make small ones or 1h-1h30 for bigger ones.
‣ It can be a bit tricky to find the perfect timing, depending on the size, just check they don't start to get brown. If they are "not enough" baked, they will be a bit liquid inside, which I personnaly like !
‣ If your meringues start to have cracks in the oven, the temperature is probably a bit to high.
‣ You can add a flavor to the meringues: chocolate, with cacao powder for example. The pink ones I've made are with Raspberry coulis. Just mash 10-12 unfrozen raspberries, sift them and add the coulis when the meringue is almost done on step 3 (while mixing). You'll have to let them in the oven longer: about 1h30.
Use the meringues to decorate a cake or just as biscuits. And the best part is you can play with shapes, colors, flavors!