ARIETE 1588 Manual De Instrucciones página 17

BASIC MERINGUE RECIPE – 900 G (8 EGG WHITES)
300 g egg whites (7/8)
300 g granulated sugar
300 g icing sugar
1 pinch salt
- Add the whites (room temperature) and the salt to the bowl.
- Use the whisk to beat the whites at speed "6" for 5 minutes.
- Pass to speed "7" and add the granulated sugar a little at a time.
- Continue to beat the egg whites for 5 more minutes.
- Switch off the appliance and take out the bowl.
- Using a spatula, incorporate the previously sifted icing sugar with a folding movement from bottom
to top.
- Use an icing bag or two spoons to form meringues onto baking sheets covered with lightly greased
baking paper.
- Bake in an oven preheated to 40/50° C for a few hours, leaving the oven door slightly open (a
couple of centimetres) to allow the moisture to escape and the meringues to dry thoroughly.
- Smaller meringues may need 3-4 hours and larger ones, up to 8-10 hours.
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