Meringue clouds
Votes: 2
Time: 6 hours 15 minutes
Complexity: average
Quantity: 6 pcs.
Complexity: average
Quantity: 6 pcs.
Meringues in the shape of fluffy, swirling clouds captivate with their luxurious appearance, and you don't need any special tools to create them. Simply mound the meringue onto a baking sheet and use the back of a spoon to shape them into whipped clouds. Then, bake the meringues in a low-temperature oven for several hours. Ideally, they should remain the same snow-white clouds you just put in the oven. To make your meringue clouds sparkle festively on the table, sprinkle them with coarse white sugar before baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Whites of 4 large eggs, room temperature
- 0.5 tsp cream of tartar
- 1/4 teaspoon salt
- 2 and 1/4 cups powdered sugar
- Coarse sugar, for sprinkling
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Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat oven to 120°C (250°F). Line 2 baking sheets with parchment paper.
- In a large, clean, dry bowl, beat the egg whites with the cream of tartar and salt with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes more.
- Place 6 large mounds of meringue (3/4 cup each) on a baking sheet, leaving some space between them. Using the back of a spoon, create swirls in each meringue. Sprinkle with coarse sugar. Bake at 250°F (120°C) until the meringues are dry and crisp, 4-5 hours. Let cool completely on the baking sheet. Store in an airtight container in a dry place for up to 1 week.
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