Who doesn't occasionally have a few egg whites left over? Sometimes they dance around inside the refrigerator first on one shelf and then on another, waiting to be used up. A simple and good recipe is for meringues with whipped cream. Where I live there was once a bakery that made them really delicious. Of course, these are not the same, but there are hardly any left over!
Ingredients:
100 g egg whites
200 g gluten-free powdered sugar
a teaspoon of cornstarch (optional)
400 ml fresh cream
Whip the egg whites (preferably at room temperature) with the whisk starting slowly and then increasing the speed.
After a few minutes, add the sugar a little at a time (possibly the teaspoon of cornstarch as well). We will need to get the egg whites whipped to a nice firm consistency.
Turn on the oven to 100° in static mode.
Now if you want you can use a sac-à-poche with a large notched nozzle, but you can just as well use a spoon as I did today. Line the baking sheet with baking paper, put a tablespoon of egg white and spread it a little bit trying to make a circle not too thin (or use the sac-à-poche). Continue like this until the mixture is used up.
Place the baking sheet in the oven and leave for about 2 hours.
If moisture forms inside the oven, insert a wooden spoon into the opening so the moisture can escape.
After the 2 hours try peeling one off the paper to see if it has dried well. If it is still sticky in the center, continue baking for 20 to 30 minutes.
Turn off the oven, leaving the meringues inside until cool. Whip the cream and with a spoon (or sac-à-poche) add it on top of the meringues.
They can be stored in the refrigerator for 1 or 2 days; better put them in the freezer. In this case wait a few minutes before biting into them😊
I do not put sugar in the whipped cream because I find that it is already sweet enough in the meringue, of course if you want you can add it. If you want you can top them with fresh fruit.
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