Small Meringue Bases
Crisp small meringue bases make perfect individual desserts with soft centers and a light, sweet texture. This recipe for small meringue bases is whipped glossy…
Ingredienser
Instructions
Beat the egg whites until stiff.
Add sugar little by little while beating well between each addition.
Continue beating for about 5 minutes after all the sugar has been added, until the meringue is glossy and firm.
Add white wine vinegar and cornstarch.
Beat gently for about 10 seconds, just until mixed.
Line a baking tray with parchment paper.
Make small, slightly flat meringue bases with a tablespoon or piping bag.
Preheat the oven to 160 degrees.
Place the tray in the oven and lower the temperature to 100 degrees.
Bake the meringue bases for 90 minutes.
Turn off the oven, open the door slightly and let the meringue bases cool in the oven.
Nutrition per serving
Energi ca. 959 kcal
Protein 15.3 g
Fett 0.3 g
Karbohydrater 221.5 g
Fiber 0.2 g
Sukker 201.0 g
Salt 0.4 g
Tips & tricks
Store cooled meringue bases dry and airtight. Moisture softens meringue, so wait to add cream and toppings until just before serving.
Did you know?
Small meringue bases give pavlova in individual portions, with crisp outside and soft center. Vinegar and cornstarch help the meringue hold structure, while low temperature dries the bases gently. Slow cooling in the oven reduces the risk of large cracks.
