In a few days there will be again the day of the days – Saint Valentine’s Day. For many an important day, especially for females and all those freshly in love.
And it happened a few days ago that I saw some meringue photos and I had a sudden longing for them. I don’t like sweets anymore as much as years ago but they gave me a sweet memory of my youth when during a certain period a friend of mine came over and brought nearly always meringues. She didn’t loose the sweet tooth and we didn’t loose our friendship till then.
The recipe is incredibly simple, two ingredients. But they are a little tricky and not always they come out the way you want them. So a trick of another ingredient or two is helpful.
I asked this friend of mine as she is more practical with backing and she prepared meringues a few times already.
She was afraid about the sugar – Erithrol maybe has another chemical reaction as well in sweets. But we tried them and it was fun. Fun because they didn’t come out of the oven as we hoped. And there was a lot of damp in the oven. But cooling just 10 minutes later they were perfect. That was such a surprise!
So, if you think to stay at home for the cozy-loving-dinner with your sweetheart why don’t you try some meringue. They are light, sweet, tasty, quick to prepare and definitely sexy.
Happy Saint Valentine’s Day!
- 3 egg whites
- 175 g Sukrin
- 1 tbsp starch
- 1 tbsp vinegar
- some edible color of your choice (optional)
- Preheat oven to 130°C and prepare a baking tray with some parchment paper.
- Take a deep bowl and add the egg whites.
- Take your hand mixer and start to work on the egg whites. Slowly put the sugar in and mix till the egg whites are stiff.
- Now add the starch, color and vinegar and mix in the meringue dough.
- Take an icing bag, put the dough in and make hearts. Or any other form you like.
- Now put the baking tray into the oven and wait until ready. From time to time have a look as they don't have to get dark on the top.
- Move from the oven and let them cool out.
Don't get worry when you get the meringues out of the oven. They are still soft and feel like all but done. Let them cool out just 10 minutes. They will be perfect!
I let them out for about 2 days (then they were finished) without storing them in an airtight container and they were simply perfect.
They are super light and can break easily. Remove them very carefully from the parchment paper.
