How to Make Airy Meringues for Tea: They Will Be Tastier Than in a Pastry Shop
There is an ancient legend that meringue was created due to human greed.
The stingy owner took away a number of products from the cook, ordering him to make a cake from sugar and eggs.
The story left out the point about whether the customer was satisfied with the work. But meringue has become popular, so the answer suggests itself.
How to Make Airy Meringues
1. Egg whites (70 g) are pre-chilled, then mixed with vanilla (a pinch) and beaten with a mixer until a thick foam forms.
2. Add sugar (150 g) gradually, 1 teaspoon at a time. Continue beating the egg whites until they form stable peaks.
3. Nuts (50 g) and chocolate (50 g) are ground in a blender to a crumbly state. These two ingredients are carefully introduced into the protein mass and then mixed with a spatula.
4. Cover the baking tray with baking paper. Lay out the dough, taking 1 tbsp of dough for each meringue.
5. Bake the dessert for 20 minutes at 180 degrees. The treat becomes hard on the outside, but remains soft on the inside.
