I learned this airy delicacy from a professional chef.
Meringue prepared with the classic boiling method always turns out delicate and fluffy, even for beginners in the kitchen. Plus, the whole active process takes about 9 minutes; after that you just let the dessert set.
Ingredients:
In the mixer bowl:
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Egg whites – 70 g (2 eggs, size L)
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Sugar – 70 g
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Citric acid – 1 teaspoon (powder or liquid)
In the saucepan:
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Sugar – 280 g
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Water – 100 ml
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Fruit purée (peach) – 150 g
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Agar-agar – 10 g
Method:
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Preparing the meringue base:
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In a small saucepan, combine the fruit purée, water, sugar, and agar-agar.
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Place the saucepan over medium heat and bring to a boil.
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Reduce the heat to just below medium and simmer the mixture for 4 minutes. Remove from the heat.
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Beating the egg whites:
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Pour the egg whites into the mixer bowl and start beating at medium speed.
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Gradually add the sugar and citric acid.
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Slightly increase the mixer speed and, in a thin stream, pour in the hot mixture from the saucepan while beating.
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Finishing the meringue:
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Increase the mixer speed to maximum and beat for another 3 minutes, until you get a thick, glossy meringue.
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Immediately transfer the meringue to a piping bag and pipe portions onto a baking sheet lined with parchment paper.
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Setting:
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Let the meringues set completely. They will be ready to serve shortly afterward.
Suggestions:
You can flavor the meringue with any taste you like. Replace the peach purée with any syrup or fruit purée you prefer.
Enjoy!
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