Hi guys!
Since I was getting a lot of messages with questions, struggles and requests for the recipe, I decided to make a video for you guys with all the measurements, tips and tricks!
I tried different methods and measurements and find this method the easiest to use. About the 1:2 ratio, for example, if you have 70 gram egg whites you need 140 gram sugar of which 10 gram should be powdered sugar.
So your amounts should be:
70 gram egg whites, 130 gram sugar and 10 gram powdered sugar. If you have less or more egg whites just multiply it :).
Bake as usual at 75/80c (165-175F) OR to minimize breakage start at 65c (150F) for 30 minutes and then slowly turn the oven up to 75-80c (165-175F) and bake for another 30-60 minutes. This depends on the size of your meringue. The bigger the shape, the longer the baking time will be.
Hope this helps!
Love, Amy
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10 фев 2021
