Meringues (New and much improved recipe!)

I wasn't entirely satisfied with my old meringues recipe... so I decided to improve it a bit.... I am finally happy with the final result and so now it's time to share it with you!

For about 30 small meringues:

Time it takes:

• 5 min to prepare
• 1h to cook

Material:

• A bowl
• An electric whisk
• A big spoon
• A pastry (icing) bag and nozzle : not mandatory but much nicer if you have one
• Parchment paper
• A cookie sheet

Ingredients:

• 2 egg's whites (better if the eggs are at room temperature)
• 35g (1.3oz) powdered sugar
• 35g (1.3oz) fine sugar
• food coloring (optional of course, but plain white is just so boring...)

Calories: 33kCal/10g (0.35oz)


Recipe:

• Beat the egg's whites for about 10 seconds, just the time that they become bubbly.
• At that point start adding the fine sugar little by little while still beating the eggs.
• While beating, add the food coloring.
• Keep on beating and add little by little the powdered sugar.
• Keep on beating the whites until they are very homogeneous and firm

• Pour the beaten whites in the piping bag.
• Use the piping nozzle to make little mounts of beaten whites on the cookie sheet.

• Put them in the oven at 100°C (212°C) for 30min and then at 150°C (300°C) for 10min. 
• Turn off your oven and leave the meringues inside to dry for 20min.

Note: meringues should always be stored in a very dry environment. Do not leave them outside. Instead, always keep them in a sealed jar.

Warning: if you have a fan assisted oven, then leave the meringues at 150°C (300°F) for 30 min with the fan on followed by 10min at 150°C (300°C) with the fan off and the oven in normal mode.