Meringue cookies

Today, I said, I would make meringue, am I right...?

Time to make meringue, indeed is meringue cookies to be precise. Also it known as a “suspiro”, which means “sigh”. Why “suspiro” word, I have no idea. But I have a theory. 

As you know, I wanted a challenge, was egg whites whisk by hand. Well, I did. The outcome was that I felt myself super-exhausted, hyper-achy and when I finished, even at the half-way, I was bemoaning with a sigh. So makes sense.

It takes me a long time, about 40 minutes, with very short breaks. I can only say that sacrifice worth it, although I still have a lot to learn. You feel good doing a job well done, even more when you work hard. The bad news is the meringue cookies do not last very long, are eaten quickly.

Before starting, we must bear in mind:

Bowl and utensils must be impeccable clean.

Bring egg whites to room temperature

Do not use a wooden or plastic bowl

Do not use an aluminum bowl

Without further ado, let’s start then.

We only need egg whites and sugar. Put egg whites into a large clean mixing bowl. Beat on medium speed- feel free to use an electric blender-until soft peaks form. Add the sugar gradually, while continuing to mix. The result is a very stiff white cream.

You can use a pastry bag to do the mounds; I used two tablespoons, more rustic style handmade. Bake for about 90 minutes. Make sure the oven low heat.

done!