Snow meringues with poppy seeds (photo recipe)
Procedure
Ingredients · Servings
- egg whites, 2 pcs
- granulated sugar, 120 g
- salt, a pinch
- poppy seeds, 2 tsp whole
Method · 1 h 15 min
- Preheat the oven to 100°C and place baking paper on an inverted baking sheet.
- Place the egg whites in a bowl, add a pinch of salt and start beating on low to medium speed. When white foam forms, start adding the sugar in portions.
- When the sugar is fully incorporated, increase the speed to maximum. Beat for about 10 minutes. Before the end of the beating, add the whole poppy seeds.
- Tip: If you want colored meringues, add a little food coloring before the end of whipping.
- Transfer the snow into a pastry bag with a decorating tip and pipe meringues or, for example, circles, s-shapes, etc. onto baking paper.
- Bake the meringues for approximately 1-1.5 hours, depending on the size of the meringues. You can tell when the meringues are done by the fact that they do not stick to the baking paper.
- Tip: Open the oven occasionally during baking. This will release moisture and prevent the meringues from cracking.
- Storage: Store meringues in a sealable container. They will last for several months. Add them to desserts a few hours before serving so they don't get too soggy.
- 1 Preheat the oven to 100°C and place baking paper on an inverted baking sheet.
- 2 Put the egg whites in a bowl, add a pinch of salt and start beating on low to medium speed. When a white foam forms, start adding the sugar in parts. 3 When the sugar is fully incorporated, increase the speed to maximum. Beat for about 10 minutes. Before the end of the beating, add the whole poppy seeds. 4 Tip: If you want colored meringues, add a little food coloring before the end of the beating. 5 Transfer the snow to a pastry bag with a decorating tip and pipe meringues or e.g. circles, s-shapes, etc. onto baking paper. 6 Bake the meringues for about 1-1.5 hours, depending on the size of the meringues. You can tell when the meringues are done by the fact that they do not stick to the baking paper. 7 Tip: Open the oven occasionally during baking. This will release moisture and the meringues should not crack. 8 Storage: Store the meringues in a sealable container. They will last for several months this way. Add them to desserts a few hours before serving so they don't get too soggy. Where are the Tiny Snow Pastries today?
