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Marange recipe

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Ingredients: 6 egg whites 300g (1.5 cups) fine-grained sugar pinch of salt Instructions: Whip the egg whites with a pinch of salt and gradually sprinkle in the sugar while doing so. Once the mixture becomes shiny white and firm, you can place the meringue on a baking sheet lined with parchment paper in any shape you like. Bake at 100°C (212°F) for about 80-100 minutes with convection. But be careful not to let them brown. The shorter you bake them, the creamier they'll be on the inside. The longer, the crumblier. Let them cool completely and store them for several months in an airtight glass container. You’ll find further instructions on my website thezett.com
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What's the difference between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while the meringue is dry and crisp all the way through. This method is used by the famous meringue bakery in Paris, La meringaie. Pre-mixing the sugar with the egg whites to ensure that all sugar is dissolved simultaneously instead of putting in the sugar bit by bit. And 8 minutes is the Golden Minute. Tested and tried to get the best result every time ✨ Happy trying! ❤️ #fyp #meringue #pavlova #bakery #desserts credits to: @elmeringue_my
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