NEW UPDATED MERINGUE RECIPE!
Since many of you struggled with getting the texture right and many have to work in humid environments. I tested out new methods and measurements and let others test which one came out best. Adding the powdered sugar at the end is mainly to draw out the moisture which can also cause breakage during baking. So, hopefully anybody who struggled before, this recipe will help you!
I made this batch smaller than usual, so it’s easier for you guys to work with. It’s also possible using a handmixer for this! Just keep in mind it takes some time😅.
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.
Enjoy!😘
FOLLOW ME ON OTHER SOCIAL ACCOUNTS:
snipfeed.co/co...
-----------------
Music credits
Music: Peach
Musician: Jeff Kaale
Music: Sweet
Musician: LiQWYD
Music: Play It Sam
Musician: Philip E Morris
Music: Morning Joe
7 сен 2024
