Ely's Kitchen

Chocolate and other remedies

Merengues/ Meringhe

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4 egg whites – 4 bianch di uovo
240g of sugar approximately – 240g zucchero a velo
Vanilla extract if desired – Vanillina

NB: The amount of sugar should always be roughly double the weigh of the egg whites. One egg white is usually about 30g. 

NB: Lo zucchero dovrebbe sempre essere più o meno il doppio del peso dei bianchi. Un bianco d’uovo di solito è sui 30g.


Beat the egg whites for a few minutes and then add the sugar slowly (I made the mistake of adding the sugar straight away and so it made it more difficult for the whites to get fluffy). The final consistency should be very tough. If you cut through it with a knife the hole remains.

Sbattere i bianchi per qualche minuto e poi aggiungere lentamente lo zucchero (io ho commesso l’errore di mettere tutto assieme subito e quindi è stato più difficile montare i bianchi a neve). La consistenza finale dovrebbe essere abbastanza dura, se si taglia con un coltello rimane il segno.


Place on a baking tray and bake at about 120° C for about 2 hours.

Disporre su una teglia con carta da forno e cuocere lentamente per un 2 ore a 120°C.

Enjoy!! Gustate!!




2 comments on “Merengues/ Meringhe

  1. GP
    May 9, 2013

    Reblogged this on misentopop.

  2. Pingback: Cupcakes and Sugar – Cupcakes con Pasta di Zucchero | Ely's Kitchen

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This entry was posted on May 8, 2013 by in Uncategorized and tagged , , , , , , , , .


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