Classic meringue recipe
The correct calculation of products is one of the decisive values for meringues. You will need ¼ cup fine granulated sugar for each egg. If you have a copper food bowl, you don’t have to worry about the tartar as the copper will react with the proteins and stabilize them. Otherwise, you can add ¼ teaspoon of tartar for each egg. If you do not have copper dishes at home, use glass or iron, but never whisk the meringue proteins in a plastic bowl, as you need perfectly clean and dry dishes, and this cannot be achieved with plastic.
Divide the eggs into yolk and white. The easiest way to do this is with chilled eggs. There are various methods for separating eggs. You can use a special tool that looks like a spoon with a hole, some separate the white and yolk by pinching the egg and releasing the white through the crack in the shell, or you can try passing the white through your fingers, catching the elastic yolk. After separation, the proteins should be left at room temperature for 30–40 minutes, as warmer proteins will give a more fluffy and stable foam.
Begin whisking the egg whites at medium speed, when they foam, increase the speed. If you’re using tartar, it’s time to add it. Whisk the whites until soft peaks. Start adding sugar, tablespoon at a time. After you add all the sugar, beat the whites until the mixture is stiff and glossy and the sugar is completely dissolved.
Line a baking sheet with baking paper and meringue with a baking bag with a nozzle, smooth or curly, or a regular teaspoon. Bake in an oven preheated to 250 degrees for 40 minutes – 1 hour, then turn off the heat and leave the meringues in the oven for 2-3 hours to dry and crisp.