Egg White Foam and Meringue

Ingredients

• 4 egg whites (size M)
• 1 pinch salt
• 60 g raw cane sugar

Instructions

1. 1.

   Add egg whites and salt to a bowl. Beat with hand mixer whisk until fluffy stiff peaks form. If desired, add some sugar during whipping. Perform the foam test: hold the bowl upside down – stiff foam should not fall out.

2. 2.

   For meringue or baiser, first beat an egg white foam, adding one third of the sugar as you go. When firm, add another third and continue beating until the peaks are again very firm. Add the remaining sugar and keep whipping until it dissolves.

3. 3.

   To make small meringues, fill a piping bag – with a round or star tip if desired – and pipe dots or rings onto parchment-lined baking sheet. Bake in preheated oven at 50 °C (fan 30 °C; gas: level 1) for about 4 hours, keeping a wooden spoon handle in the door.

4. 4.

   For a meringue cap or lattice, pipe the mixture onto a cake or spread it cloud‑like with a spoon or spatula. Bake in preheated oven at 200 °C (fan 180 °C; gas: level 3) with grill on for about 5 minutes to finish.